Hard Red Wheat Berries
The whole grain before it becomes flour: hard red wheat berries are what a loaf of bread looks like before anyone touches it with a mill.
What It Is
Hard red wheat berries are the complete, unprocessed kernel, bran, germ, and all. Nothing has been removed. Because they still have their outer bran layer intact, they take longer to cook than white rice but reward the patience with a firm, chewy bite and a nutty, slightly earthy flavor that processed grains simply do not have.
They are called "hard" because of their high protein content, which is the same quality that makes wheat good for bread. Grown widely across the American plains, hard red wheat has been a staple of American farming and home cooking for generations.
What To Do
Rinse and soak overnight, then simmer in plenty of water for 45 to 60 minutes until tender but still chewy. Use them like you would rice or farro: in grain bowls, soups, or mixed into salads. They hold up to dressings without getting soggy, which makes them a good make-ahead option. Cook a big pot on Sunday and use them through the week.
You can also mill them at home if you have a grain mill, which gives you 100 percent whole wheat flour for bread. Store uncooked berries in a cool, dry place in a sealed container and they will keep for years.
