Conference turris::cooks

I think "wheat kernals", given the cooking time suggested, is whole grain
wheat. Still, whole wheat berrries should only take an hour or so to cook when
cooked like rice, not many hours. The Laurel's Kitchen or the New Laurel's
kitchen cookbooks have grain cooking charts that will tell you how many cups of
wter and for how long each grain should be cooked. Since I dont have it in my
office I cant look it up for you now :-)

Eryn

    Are "wheat berries" minus the outer covering? (I have no idea what
    unprocessed vs. processed wheat looks like.)  "Wheat kernels" have been
    described to me as "peeled wheat".  I suspect in that case that
    they are the right thing;  they have to be cooked pretty much into mush
    according to the recipe.
    

>>    Are "wheat berries" minus the outer covering? ... "Wheat kernels" 
>>    have been described to me as "peeled wheat".  
    
    Quite correct.  Rather like corn.  As grown, a head of wheat has
    several kernels, each individually covered with husks. Remove these
    husks from a single kernel, and you have what is sold in quantity in
    the health food stores as "wheat berries".  This kernel still has a
    tight covering that after milling is known as bran.  At one end is the
    embryo, the wheat germ.  Most of the rest is the food for the embryo;
    this usually becomes white flour. 
    
>>    ... they have to be cooked ... into mush according to the recipe.
    
    Well, according to that recipe.  Otherwise not.
    
    The uncooked kernel, like a popcorn kernel, is indigestible and hard
    enough to be a threat to a tooth.  But between rock and mush is
    a stage with texture --- a delightful addition to a bread.
    
    Try soaking them overnight and then simmering them for an hour or
    less.  Initially try three or four cups of water per cup of wheat.

    I thought I might as well post the recipe:
    
            Ashoura
    
    1/2 cup whole wheat kernels (aka wheat berries)
    1 1/3 cup rich milk
    1/2 cup sugar
    1 teaspoon vanilla
    
    Wash the wheat and boil in 2 cups water for one hour.  Let rest
    overnight in the pan.  Boil again the next day -- if necessary add
    more water.  Stir often until the wheat is very soft, about 2 hours.
    Add milk and simmer over low heat for 30 minutes.  Stir frequently.
    Add sugar and stir 5 minutes more.  Remove from heat, add vanilla.
    Pour into small dishes.  Decorate tops with pine nuts and powdered
    sugar.  Raisins, chopped walnuts, and almonds may also be used.
    Cool in the refrigerator.  Serves 6.  Served especially on the tenth
    day of Moharam, in honor of Mohammed's grandson Iman Hussein.  (Don't
    ask me to look up when Moharam starts this year, my calendar is
    at home and I'm lazy.)
    

                          

Does anyone know of a source in the Southern NH/Northern MA area for
whole grain oats and wheat? I tried General Nutrition Center at the
Mall, but they had only wheat bran and rolled oats. I'm looking for
"berries", I guess.

I'd bet that Concord (MA) Spice & Grain would have it.

	I've bought wheat berries at Market Basket in Lowell and Westford.
	They're in the section with the Goya rice. Sometimes they don't
	have the berries but have cracked wheat. I use it as cereal so
	it doesn't matter to me which one I get. 

				Pat

Try A Market on Loring Street in Manchester.  I've never been there myself, 
but a friend says that it's a large health food-type store that carries 
EVERYTHING.

Also in southern NH, there's Earthward which is now located on 101A in Amherst
in the same building as Ponemah Farms.