Wheat berry alert!

If my column on the Missouri Grain Project inspired you to give wheat berries a try, you can get them at The Root Cellar. But they are now to be found only in the bulk bins, not in plastic bags in the cooler. The fact that the rank and file staff was not aware of this change has lost them at least one sale. Mom was going to give them a shot, but they “only had the flour right now.”

So now we have a situation where a customer is informing the staff of where products are located in their store. Boo.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

One thought

  1. I ran across this on the Blog 101 Cookbooks (www.101cookbbooks.com)

    Wheat Berry Breakfast Bowl

    I used red anjou pears here, but any firm, flavorful pear will do. Also, this recipe calls for wheat berries but don’t get discouraged if you can’t find them (check the bin section at Whole Foods Market or natural foods stores) – any plump, whole grain will do – farro, barley, oat groats, etc.
    1 cup Greek yogurt
    1/4 cup maple syrup
    scan tablespoon of extra-virgin olive oil
    scant tablespoon of butter
    2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices
    1/2 cup fresh cranberries
    3 cups cooked wheat berries* (see head notes for alternatives)
    1/2 cup toasted pecans
    1/2 cup assorted dried fruits, chopped (I used equal portions of dried persimmons, dates, and crystallized ginger)

    Whisk the yogurt and maple syrup together and set aside.

    In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so – just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat berries to the skillet and toss gently.

    Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.

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