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Cook them in a slow cooker the night before you want them. 1) Sort through and wash the wheatberries, discarding any hulls or foreign matter. 2) Use about 4 parts water to 1 part wheatberries and a dash of salt; put into the slow cooker on High, then switch to Low and let it go overnight. 3) Drain if necessary. Serve with honey and butter (best, IMO), brown sugar or real maple syrup for breakfast. Hot cha.

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17y ago

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