I got a pound of wheatberries from my CSA share and let me tell you, this is an unpopular grain. Probably because it takes so long to cook. I didn’t want them plain in a salad or a side. I wanted something sweet and for breakfast. Oh, and I figured I’d use my pressure cooker.

I did use my pressure cooker and the first recipe was a huge fail. I tried cooking the wheatberries in orange juice. I also added the spices and raisins to the raw mix as well. After 20 minutes I smelled the grains burning and the inside of the pot was a disaster. After a bit of scrubbing (okay, a lot of scrubbing) I got my pot back to square one and cooked the grains for 30 minutes at high pressure in water. I also added margarine to combat the foam. This worked perfectly.

After I had cooked grains, I drained them and added the rest of the ingredients. You can make wheatberries on the stove, but watch the water level and it will take quite awhile. It does make quite a bit and it is hearty. I had my second serving cold and mixed with coconut milk yogurt. It was pretty fab.

Vegan Wheatberries Breakfast Style

1 cup Wheatberries, raw
1/4 cup Agave Nectar
1/2 cup Raisins
1/2 cup Toasted Slivered Almonds
1 tsp Cake Spice or 1/2-1 tsp Cinnamon
1 Banana, mashed (optional)

Cook the wheatberries either on the stove or in the pressure cooker. Each method should use excess water (4-5 cups) to avoid burning.  The stove should take about an hour and the pressure cooker method should be about 30 minutes. Let the pressure cooker do a natural release for 10 minutes and then open to check on your grains. Drain excess water when the wheatberries are al dente and mix with the rest of the ingredients. Serve hot or cold. It is also great mixed with coconut or other non-dairy yogurt.