Whole-grain berries swell into tender but slightly chewy morsels when they are cooked. Cover the berries with plenty of water and simmer gently for 1 1/2 to 2 hours. Berries that have been soaked for at least 8 hours cook in half the time.
Soak in water to cover by 2 inches:
1/2 cup wheat, kamut, or spelt berries
Let stand overnight. Drain if needed and add to:
4 cups boiling salted water
Gently simmer, uncovered, until tender but still chewy, 45 to 60 minutes. Drain. Use in salads, soups, cereals, stuffings, or pilaf, alone or mixed with other grains.
