Slow Cooker Wheat Berries
Slow cooker wheat berries are one of the easiest ways to enjoy whole grains. Just add water, set it, and forget it. They turn out perfectly chewy and nutty every time. Enjoy them as a side or use them in soups, salads, casseroles, or freeze them for later.
Servings: 6 servings
Calories: 111kcal
Equipment
Ingredients
- 1 cup wheat berries any variety
- 3 cups water
Instructions
- Place the wheat berries in a fine mesh strainer and rinse under cool water. Transfer to the slow cooker insert.
- Pour in the water.
- Cover with the lid and cook 3-4 hours on high or 7-8 hours on low (I usually cook mine on low overnight).
- When the wheat berries are cooked through (tender but with a chewy bite), drain them and enjoy! You can serve them as is, mix them in a soup or salad, or freeze them for later use.
Notes
- Don’t skip rinsing. Unlike milling flour, where berries must stay dry, rinsing for cooking helps wash away dust and debris.
- Wheat berries soak up a lot of liquid, so use at least 3 cups of water for every cup of wheat berries. Extra water is fine, but don't use less.
- Slow cookers and wheat berry varieties can vary in their cooking times. I usually start checking on my wheat berries around 6 hours (on low) so they don't get mushy.
- Cooked wheat berries should be tender but still have a chewy bite.
- I recommend seasoning them later. That way, you can use them in sweet or savory dishes.
- For savory dishes, you can swap the water with chicken broth or beef broth. I like to use home-canned chicken broth.
Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 24g | Protein: 4g | Fat: 0.4g | Sodium: 6mg | Fiber: 4g | Calcium: 18mg | Iron: 1mg
