Popped Wheat Berries
Recipe type: Warm grain dish. HACCP Process: 2
Cuisine: A fun and crunchy treat for young eaters.
Prep time: 
Cook time: 
Total time: 
Serves: 10¼ cup
This is a winter CACFP recipe for local grains.
USDA Components: CACFP ¼ whole grains.
  • 6¾ oz Hard Red Wheat Berries, dry
  • 4 Tbs olive oil
  • 1 t salt
  • flavored seasoning (optional)
  1. Bring 4 cups of water to a boil in a pot. Add wheat berries, return to a boil, reduce heat to medium, cover and simmer for about 15 minutes.
  2. Drain the water from the wheat berries and with a paper towel pat the wheat berries dry.
  3. Place wheat berries in a cast iron skillet on medium heat. Let the heat sizzle away any remaining water on the wheat berries for a couple of minutes.
  4. Add the oil and cook the wheat berries for several minutes until they are golden brown. Make sure to stir the wheat berries as they are cooking so they don't burn. The wheat berries won't actually all pop (a few will), most will just swell in size.
  5. Add the salt and flavored seasoning, to taste. Mix well and serve.
Recipe by Illinois Harvest of the Month at http://harvestillinois.org/popped-wheat-berries