Comments on: fresh in my memory (and a favor)

By: Gayle

Gayle — Sun, 09 Dec 2012 18:44:19 +0000

Hi Patty – I’m glad you liked the soup! You know, I actually do not have a crock pot and have such limited space in my kitchen. But it looks like I need to add this to my list.Thanks for the recommendation.

By: Patti

Patti — Sat, 08 Dec 2012 19:53:16 +0000

I cooked my wheat berries in a crock pot overnight. In the morning I rinsed the starch off in a collendar. They did not split. Thanks for the recipe – this soup was amazing!

By: zahavah

zahavah — Fri, 16 Nov 2012 16:33:59 +0000

Hi Rachel – it’s always so fun when someone tells me that my cooking inspired theirs. Especially since the whole ancient grains thing is new to me and I’m glad to be introducing others to the fold. And barley is so good too. What do you plan to do with those spelt berries?

As for cooking the triticale – did you soak them overnight? How long did you cook for? Did you boil or simmer? One working theory I have is that my simmer wasn’t gentle enough and all those berries getting tossed around caused them to split.

By: Rachel

Rachel — Fri, 16 Nov 2012 13:57:25 +0000

I had a whole bag of triticale berries (fancy wheatberries?) from my farmshare in the spring still sitting in the pantry when I read this recipe. So last night I cooked them (boiled in a pot – they didn’t split) and used them in your soup and also the wheatberry breakfast bowl recipe you linked to (http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html) that was amazing. I still think I prefer barley in mushroom soup, but thanks for getting me to do something with them. I still have a bag of spelt berries…

By: zahavah

zahavah — Thu, 15 Nov 2012 17:40:05 +0000

foodwanderings – Wheat berries are the best. This was the first time I cooked with them and I’m already planning a few more dishes.

By: foodwanderings

foodwanderings — Thu, 15 Nov 2012 03:07:58 +0000

This soup looks so tempting. I love the added wheat berries, that texture, nutiness I bet adds such a great dimension! The photos are mouth watering!

By: zahavah

zahavah — Tue, 13 Nov 2012 16:52:02 +0000

- Molly – Thanks so much for the suggestion. Twenty minutes, huh? I’m looking into that pressure cooker – what kind do you have? Stovetop?
- Sarah – I love having ingredients in the freezer. But what’s up with the secret recipes?

By: Sarah

Sarah — Tue, 13 Nov 2012 10:39:59 +0000

That looks like yummy krupnik. My Polish MIL makes a wonderful version with dried wild mushrooms a friend gave her from Poland (it’s a secret recipe so happy you’re sharing yours). I often put leftover rice, wheatberries and lentils in the freezer and add them to soup or stews to thicken them up. I don’t worry about split grains.

By: Molly

Molly — Tue, 13 Nov 2012 03:11:15 +0000

Two words: Pressure cooker. Sure, you’ll still have to soak them for a good long while, but cooking them will take a total of 20 minutes. And, they’ll look like wheat berries when all is said and done. Twenty. Minutes. Same goes for farro and barley.