Emboldened by Maria Speck's clear guidance and the gift of an amusingly diverse assortment of, well, ancient grains, we've supped on curly quinoa and turned farro into a creamy breakfast porridge. We've also gained a keen appreciation of the chewy, nutty goodness of wheatberries.
In addition to their great flavor and nutritional profile, wheatberries boast the added benefit of quick cooking. Unlike some grains, these require no pre-soaking and can be on the table 20 minutes after you've had the good idea to make some.
1 cup wheatberries
1-11.8 oz. can coconut juice (such as Foco)
1/2 cup water
1 tsp. kosher salt
1/4 cup golden raisins
1/2 cup unsweetened shredded coconut
1/4 cup sliced almonds
Pour coconut juice and water into medium pot; add wheatberries and salt. Bring to a boil then lower heat and simmer covered for 10 minutes.
Add golden raisins and stir, then cover and cook 5-8 minutes longer or until wheatberries are chewy but tender.
Meanwhile, put coconut and almonds in small nonstick pan. Toast over medium heat, shaking pan to flip contents until lightly golden.
Drain wheatberries and raisins in colander, then stir in coconut mix. Transfer to serving dish and, if your family is anything like mine, don't worry about leftovers. There won't be any.