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Another easy make-ahead recipe from Alton Brown. Healthy Wheat Berries can be enjoyed hot or cold in sides or salads and stored up to 1 week.
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Course: Sides & Salads
Keyword: Healthy, Make-Ahead, Pressure Cooker Wheat Berries, Sides, Vegetarian

Pressure Cooker Wheat Berries

ACTIVE TIME: 5 minutes
TOTAL TIME: 55 minutes
Yield: 4 cups
Photo by Lynne Calamia
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Software

  • 2 cups wheat berries (soft white winter variety)
  • 4 cups water
  • 2 teaspoons kosher salt

Specialized Hardware

6- to 8-quart pressure cooker
ACTIVE TIME: 5 minutes
TOTAL TIME: 55 minutes
Yield: 4 cups

Procedure

  • Place the wheat berries in a 12-inch cast-iron skillet and crank to medium-high heat for 2 minutes. Toast, shaking the pan occasionally, until the berries start to crackle and smell nutty, 5 to 6 minutes.
  • Move the toasted berries to a pressure cooker, add the water and salt and lock the lid. Cook on high heat until hissing begins and pressure rises. Lower heat to maintain a low hiss and cook for 45 minutes. Release the steam of your pressure cooker using the manufacturer’s instructions, or by running under cool water for 5 minutes. The berries should have a toothy, al dente texture. Drain, if necessary. Cooked wheat berries can be stored in your chill chest for up to 1 week.
  • NOTE: If using the hard spring variety of wheat berries, increase the cooking time to 1 hour.
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