Basic Groat, or whole grain "wheat Berry" Preparation

Although many of us have "taken a break from grains" for long periods of time, grains are not really our enemy. Often times we forget what has happened to our grains since we have industrialized our food systems.

A great deal of traditional societies eat diets that are grain prominent. Without the cultivation of grain, our societies could not have survived, let alone expanded the way they did. When we mill them at high temperatures; when we extrude them to make airy textured cereals; when we consume grains that are heavily processed and mixed with chemicals, preservatives, and SUGAR, we often place blame on problems, the grain had nothing to do with! 

This simple preparation for whole wheat berries, or "groats" can be used for just about any whole kernel grain, simply boil for a shorter, or longer period. SOAKED groats cook for about one hour in a pot, or 2 minutes "manual pressure" on your electric pressure cooker. (Allow the steam to release on its own, if groats are undercooked, slow cook them the remainder of the way.)

Basic Groat, or whole grain "wheat Berry" Preparation

  • 2 Cups Spelt, Whole Red Wheat Berries, Oat Groats etc. 
  • 6 Cups Cold Water
  • 2 tsp apple cider vinegar
  • Sea Salt 

Soak the spelt (or other groat) for 8 hours or overnight. Simply cover the spelt with cold water, several inches over the top of the grains, add vinegar and sea salt. Cover and allow to rest at room temperature. 

Rinse well and then add to a pot with water using a ratio of 3 parts water to 1 part spelt . I  make two cups worth of spelt at a time, for several meals worth of spelt, or for one big side salad or stir fry! 

Bring to a boil and then reduce to a simmer. -Simmer for about 1 hour, until al dente. Store in the fridge or freezer until meal time.

Spelt and other whole grains can be used in place of rice in practically any rice dish, including stir fried rice recipes, or even burritos! They can also be served in porridges, breakfast bowls, soups, salads, stews, and more! 

By Cat Morrow @LegacyAcres