This is a breakfast that freezes well, so we make all we will need for 30 days, divide, chill in fridge overnight, freeze. Serve with sides of fruit and yogurt. A reminder: start eating fiber foods slowly (see note at Creamy Wheat).
1 c. dry whole wheat berries (also called kernels)
3 c. water
1/4 tsp. sea salt
Rinse wheat in a screen-type colander; drain. Put wheat, water, and salt into blender,cover. Let soak about 1 hour(this is optional, but softens the wheat a bit). DO NOT change the water, as nutrients would be lost. Blend on/off at low speed until wheat is cracked in small pieces. Pour all into a double boiler. Cover. **Cook 30 minutes, stirring every 10 minutes. Take off heat, let stand covered, for about 10 minutes. Ready to serve. Makes 4 to 6 servings.
**crockpot method: put blended cracked wheat/water/salt into a crock pot. Cover, cook on low for 5 to 7 hours, until tender. Turn off crockpot; allow to sit, covered, for about 25-30 minutes. Ready to serve.
NOTE: cooked cracked wheat is useful in other meals. It mixes/cooks well with ground beef. We use the following formula: 2 c. ground beef (1 lb.) + 1 cup of cooked/cooled cracked wheat. [Some families choose to use: 2 c. ground beef + 2 c. cooked/cooled cracked wheat].