Whole wheat

Rinse them, then simmer in plenty of water until tender but still chewy, usually 45–60 minutes; drain off any excess. Soaking them overnight shortens the cooking time and helps them cook more evenly.

No, but soaking whole wheat berries in cold water overnight can reduce simmering time and give a more even texture. Drain and rinse them before cooking in fresh water.

Toss the chewy berries into salads with herbs, roasted vegetables and a sharp dressing, or serve them warm in soups and grain bowls. They also work in sweet dishes such as kutia, traditionally made with cooked wheat, poppy seeds, honey and dried fruit.

Keep uncooked berries in an airtight container in a cool, dry cupboard, away from heat and damp. Refrigerate cooked berries promptly in a covered container and use within a few days, or freeze them in portions.

Yes, as a side dish or in salads and soups, but they are much chewier and take longer to cook than rice. Cook them separately, then stir them into the dish near the end.

No. Whole wheat usually means the intact wheat grain, while whole wheat flour is that grain milled into flour; flour is used for bread and baking, whereas the berries need simmering before eating.

Whole wheat berries are very hard and are normally cooked before eating. Do not eat raw flour or uncooked dough; cook or bake them fully.