• 1 Tblsp olive oil
• 1 med onion chopped
• 2 cloves garlic minced
• 2 tsp cumin
• 1-2 Tblsp chili powder
• 1 can (4oz) diced green chilies
• 1 can (14.5oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) beans drained and rinsed (you can use black, kidney or pinto beans)
• 1-2 cups cooked whole wheat
• 1/4 tsp black pepper

Directions

In a medium saucepan heat oil. Once the oil is hot add the onion and cook until softened. Once the onion is cooked add garlic, chili powder and cumin and cook just until fragrant (about 20 seconds). Add the chilies, tomatoes, tomato sauce, beans, wheat and pepper and bring the mixture to a simmer. Cover and simmer for 20 mins. Enjoy!

2 cups cooked wheat berries

1/2 med onion minced

2 cloves or garlic, press or chop

3 cups fresh parsley minced

1 med onion chopped

3 Tblsp extra virgin olive oil

1 Tblsp fresh lemon juice

salt and pepper to taste

Directions:

Combine all ingredients and mix well. Enjoy!!

Notes:

For a wheat-free option substitute cooked quinoa for the wheat berries.

1 cup cooked wheat berries

2 Tblsp fresh lemon juice

1 Tblsp olive oil

coarse salt and ground pepper

2 Tblsp minced scallion

3/4 cup seedless grapes, halved

1/2 cup chopped walnuts, toasted

1/2 cup crumbled feta cheese

Directions

In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper. Add minced scallion, halved seedless grapes, toasted chopped walnuts and crumbled feta. Add wheat berries, toss. Enjoy!

Cook Time: ~15 min
Serves: 4

Ingredients

1 (12 oz) can fat-free evaporated milk
1 cup cooked wheat berries
1/4 cup dried cranberries or raisins
1 small apple, diced
1/8 tsp cinnamon
1 pinch nutmeg
2 Tblsp honey
1 tsp vanilla extract
3 slices bread, cubed or torn
2 Tblsp sugar (optional)

Directions

Combine all ingredients EXCEPT bread and sugar in a small saucepan. Heat  over medium heat until mixture begins to thicken. Cook a few minutes longer until mixture is just thinner than pudding consistency. Turn off heat and stir in bread. Pour pudding into bowls or ramekins. If using sugar, top each serving with sugar and brulee with a torch. Enjoy!

Our instructions will make more sense after you quickly read through our thermos cooking basics.

Basic Recipe

Ratio: 1 part whole wheat kernels to 1 plus a little extra part water (I used 2 cups wheat and 2.5 cups water)
Salt: a scant 1/2 teaspoon per cup of wheat
Cooking Time: overnight

Directions

1. Boil enough water to fill up your thermos. I like to use an electric kettle, but use the stove or whatever else you have.
2. While it’s heating, get your ingredients ready.
3. Fill up your thermos with boiling water, close the lid, and set aside.
4. Measure out your water, remember to use just slightly more than the amount of wheat you are cooking.
5. Boil your measured water.
6. When your measured liquid is about ready to boil, pour out the water from the thermos.
7. Dump the wheat and salt into the thermos. I use a canning funnel to try to make this easier.
8. Pour the boiling water into the thermos, close it up, give in a few shakes, and lay it down on the counter.
9. In the morning, pour the contents of the thermos into a small mesh strainer to remove the excess water.

Because the wheat is in its whole kernel state it needs all night to cook. You can cook as much or as little wheat as you like, but it is important to fill your thermos close to capacity with boiling water so the thermos will stay hot all night long. Also, the wheat will not absorb all of the water so it will still slosh some when it is done.

Remember that you can’t overcook it, so you don’t have worry about leaving all day or night. Just leave it on the counter and eat it when you’re ready – convenient, isn’t it?

Learn about the nutritional value of whole wheat.

I’ve Cooked My Wheat! What Do I Do with It Now?

Breakfast:

• Eat warm with honey and craisins
• Use it in bread pudding

Lunch/Salads:

• Add it to a salad for a little variety
• Mix it into a chicken curry salad
• Enjoy it in a salad with grapes and feta cheese, or a delicious Mediterranean salad.
  

Dinner:

• Mix it into chili
• Add it to stir-fry

Basic Recipe

Ratio: 1 part cracked wheat to 3 parts water
Salt: To taste – try 1/2 teaspoon per cup of wheat to start
Cooking Time: 40 minutes (approx.)

Directions

1. Boil enough water to fill up your thermos. I like to use an electric kettle, but use the stove or whatever else you have.
2. While it’s heating, get your ingredients ready.
3. Once your water boils, fill up your thermos, close the lid, and set aside.
4. Measure out your water, keeping a 1:3 ratio.
5. Boil your measured water.
6. When your water is about ready to boil, pour the water out of the thermos.
7. Put the cracked wheat and salt in the thermos and pour the boiling water over them, close it up, give in a few shakes, and lay it down on the counter.

Timing (40 minutes) is approximate. It partly depends on what kind of cracked wheat consistency you’re after. Just give the thermos a shake every once in a while. It will slosh around at first, then it will slowly thicken.

You can always open the top and check inside once or twice until you get a feel for it. Remember that you can’t overcook cracked wheat in a thermos, so don’t worry about watching the thermos or emptying it when it’s done. Just leave it on the counter and eat it when you’re ready. You can even put it out the night before – convenient, isn’t it?

Tips

• Make a lot! There’s no reason to make a cup or two of cracked wheat.  Make as much as your thermos can hold and leave the rest in the thermos for someone else to discover or put it in a container in the fridge and eat it tomorrow. It heats up great in the microwave.
• Make it the night before. What would be better than waking up and having a nice thermos full of hot cracked wheat waiting for you. Just prepare it the night before and leave it on the counter. It’ll be hot and delicious whenever you’re ready for it.