Wheat-berries are what we know in India as whole wheat grains. Commonly used to make Indian flat breads like roti. However, you can also use boiled wheat grains for a variety of recipes. I used these and boiled sorghum, Jowar in India for making risotto.
Rinse and soak the wheat in water preferably overnight. Soaking overnight reduces the cooking time from 50 minutes to 15 mins. Boiled wheatberries can be used in soups, salad, mains even in desserts like kheer. Apart from the nutty flavor and chunky texture, they are healthy and full of fibre.