Wheat Berries

Wheat berries are the whole, intact kernels of common wheat (Triticum aestivum) — the entire grain with its bran, germ and endosperm left on, cooked and eaten whole rather than milled to flour. They are the fundamental, unprocessed form of the world's most important cereal, the raw material from which flour, bulgur, freekeh and semolina are all derived, yet they are themselves an underused table grain. Cooked, they are plump, glossy and boldly chewy with a warm, nutty, faintly sweet wheat flavour, and hold up in grain salads, pilafs, soups and breakfast bowls. Because they are the complete grain they are a true whole grain; because they are wheat, they contain gluten and are emphatically not gluten-free.