White Sonora Wheat Berries

Wheat berries are the raw whole grain that can be cooked like pasta as a side dish or added to soups and salads. They have a chewy texture and delightful flavor.

Sonora was the first wheat introduced to the Southwestern United States and Northern Mexico by Spaniards in the mid-1600s and was found to thrive in the arid climate. By the 1800s it was the most commonly grown wheat west of the Mississippi. Sonora Wheat is part of Slow Food America’s Ark of Taste, which acts as a “living catalog of delicious and distinctive foods facing extinction” so we are happy to help continue this unique grain’s legacy.

Contents

• 2lb bag

How To Prepare

• Ingredients:
• 1 cup of Sonora wheat berries
• Salt
• Olive Oil (optional)

1. Cook on the stovetop. Transfer the wheat berries into a sauce pan and add 3 cups of water and a big pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan.
2. Check for doneness. At about 30 minutes, start checking for doneness by scooping out a few berries and carefully tasting after they've cooled a bit. They should be chewy but not tough. If not quite done, continue cooking and check the wheat berries every 5 minutes. You may need to cook them up to 25 minutes longer depending on the exact variety of wheat berry you purchased and their age.
3. Drain. Drain the berries in the strainer and transfer to a bowl. Toss with a splash of olive oil and a pinch of salt.