Free Red Wheat

[RangerRick]

While cruising www.sfbay.craigslist.org I clicked on the free section and found someone about 20 miles away that was giving away 30 gal. of hard red wheat because she had developed an allergy to the wheat. *Got it home, bagged it in Mylar & oxy absorbers with a final tally of 190 lbs. Wow!

If ya haven't been to craigs list ya might want to give it a look.

Rick

[Shamrock1121]

Lucky YOU! *What a find. *:D *I've gotten free wheat a few times from friends and family who grow it. *They think I'm a very odd person because I actually use the stuff and mill my own flour. *A few summers ago a friend had a field of experimental hard white wheat growing on his property and he gave me a couple bushels of it. *I milled some into flour for them, and do you know that was the first time in his over 50 years of farming that they had ever consumed their own wheat..... *They thought flour came from the grocery store!

If you need any recipes using it whole, besides flour, I have some posted in the Chuck Wagon at the Gulch. *I'll have to move them over here.

-Karen *

[Shamrock1121]

1.) Oven-Cooked Whole Wheat Berries

1 c. wheat berries
2 c. water

Boil in heavy saucepan 5 minutes. Preheat oven to 300°F. Remove from heat, cover and place in oven. turn off heat. Leave undisturbed approximately 6 hours. Yield: 3 cups. Cooked wheat can be stored in the refrigerator several days or it can be frozen.

2.) Slow-Cooker Whole Wheat Berries

2 c. wheat berries
4 c. water

Place wheat and water in Crockpot. Cover and cook on low about 8 hours. Stir once during the first hour of cooking. Refrigerate and reheat just before serving or use in bread or casserole recipes.

3.) Thermos Wheat
This is an excellent method to use in an emergency.

2 c. water
1 c. whole wheat kernels
1/2 t. salt

In a small saucepan, bring water to a boil. Pour about 1/2 cup boiling water into a 2-cup thermos. Cover and put aside. In a sieve, wash wheat under running water. Pour hot water from thermos. Spoon the washed wheat into the hot thermos. Add salt and remaining boiling water to about 1 inch from the top of the thermos. Fasten lid. Lay thermos on it's side and allow to sit at least 6 hours or overnight. Served cooked wheat with fruit as cereal or use in other recipes. Makes about 2 cups.

4.) Snack 'N Wheat (aka Wheat Nuts)

Drain cooked wheat in a sieve and place on paper towels. Salt lightly. Allow to partially dry by placing in a shallow pan and in the oven at 300°F. about 10 minutes. Preheat fat for deep frying. Preheat fat to 360°-375°F. in small, deep pan (NOT electric skillet - it's too shallow). Carefully place a small amount of wheat in hot fat (moisture causes fat to bubble) and when kernels raise to surface, remove with slotted spoon and place on paper towels to absorb excess grease. To make crisper -- place fired wheat kernels in a shallow baking pan and roast at 350°F, 8-10 minutes. Serve on salads or eat as a snack.

5.) Chicken Casserole

2 c. cooked, whole kernel wheat
1 4-oz. can pimentos, chopped
1-1/2 c. diced, cooked chicken
1/4 to 1/2 c. canned mushrooms (or re-hydrated dried mushrooms)
1/2 c. blanched almonds
1-3/4 c. chicken broth
2-1/2 T. flour

Combine wheat and pimento. Place 1/3 of wheat mixture in greased casserole. Alternate layers of remaining wheat, chicken, mushrooms, and almonds. Pour the chicken - the broth broth seasoned with salt and pepper and blended with flour. Bake in 350°F for 1 hour. Makes 6-8 servings.

6.) Baked Wheat Au Gratin

1 T. butter
3 T. chopped onions
1 T. flour
1/2 t. salt
1/2 t. dry mustard
1 c. milk
1 c. grated cheese
2 c. cooked wheat
Paprika

Melt butter; saute onion until yellow. Remove from heat. Blend in flour, salt and mustard, stir in milk. Return to heat and cook until thickened stirring constantly. Add cheese, stir until melted. Stir in paprika. Cover and bake at 350°F for 30 minutes until lightly browned.

7.) Boston Baked Wheat

1 c. cooked wheat
1/2 c. tomato paste/sauce or juice
2 T. molasses
2/3 c. brown sugar
1/2 t. dry mustard
1/2 t. salt
1-2 T. minced onion

Combine ingredients. Top with bacon if desired. Cover and bake in a 325°F. for 45 minutes. Remove cover and bake about 40 minutes more. Serve 3-4.

8. Wheat Sprouts (Just one of many methods to sprout.)

Cover cookie sheet with a clean, damp, Turkish towel. Lay thin layer of wheat on towel. Slightly dampen another towel and place on top of kernels. These towels should be kept damp at all times. Sprouts will come through top layer. Add wheat sprouts to bread dough. Grind 2 cups sprouted wheat. Knead into bread dough just before shaping into loaves. Ground sprouts may be added to muffins, waffles, casseroles, meat loaf. Whole sprouts may be added to fruit or vegetable salad or eat "as is".

[Shamrock1121]

How To Make Bulgur (Bulgar)

I have one source that says to use durum wheat, and another source that says to use soft wheat. I've found all wheat will make bulgur.

Method #1:

Bring to a boil - one part rinsed wheat berries plus 2 parts water. Simmer the berries until they are tender (about 1 hour). Spread wheat berries on a cookie sheet and bake in a 225°F. oven, stirring occasionally, until dry (about one hour). Grind in a blender, or Roller Flaker Mill, or crush with a rolling pin, to the consistency of cracked wheat.

Be sure to sift out the smallest flour-like bits. If you don't, they tend to form a "paste" in dishes you prepare calling for bulgur.

Method #2:

Sprout 3 cups (soft) wheat (using any sprouting method you like). Rinse 2-3 times a day. They will be ready in 3-4 days, when the tiny sprout is a maximum length of 1/4 inch.

Drain the sprouts well, spread on a cookie sheet and set in a warm oven or dehydrator, no more than 150°F. Dry over night or until the berries are well dried.

Grind coarsely in grain grinder. Store the bulgur in an airtight container in your refrigerator.

How to use:

Kishk
(Source: "Nourishing Traditions" by Sally Fallon)
(makes 1 quart)
This is a fermented dish. It is traditionally added to soups but can also be eaten with milk or cream as a cold breakfast cereal.

4 c. bulgur or cracked wheat
4 c. yogurt (or kefir the thickness of yogurt)

Mix ingredients together in a bowl. Cover and soak at room temperature for 24 hours in a dark place. Spread as thinly as possible on oiled cookie sheets and bake overnight at 150°F (or in a dehydrator) or until kishk has dried.

Place in batches in food processor and pulse until coarsely crumbled. Do not over-process. Store in airtight containers in the refrigerator.

Variation: Kishk Granola
4 c. kishk (above recipe)
1 c. pecans, almonds or cashews
1 c. dried coconut
1 c. dried fruit (your choice)
1/2 c. sucanat

Mix all ingredients together. Store in zip-lock bags or airtight containers in refrigerator.

Three-Grain Pilaf
(source: Kansas Wheat Commission - www.kswheat.com)

1 T. vegetable oil
1 c. dry bulgur
1/2 c. dry white long-grain rice*
1/2 c. dry pearled barley
2 cubes or 2 t. bouillon granules
4 c. hot water
1/2 c. coarsely grated carrots
1/2 c. chopped onions
1/2 c. sliced almonds, toasted (optional)

Add oil to wok or skillet and heat on medium-high. Add grains and saute 7 minutes, stirring occasionally.

Dissolve bouillon in hot water and stir into grains; add vegetables. Cover, reduce heat and simmer 25 to 30 minutes. Stir occasionally until liquid is absorbed and grains are tender.

Remove from heat, let stand 5 minutes and fluff with fork. Garnish with almonds. Makes 7 cups.

Variations:
- Season with black pepper or herbs.
- Add other vegetables such as chopped green pepper, red pepper, celery, peas or broccoli

NOTE- *Do not substitute the rice with minute or brown rice.

Mexican Bulgur
2 T. butter
1 c. dry bulgur
1 medium onion, chopped
1 c. thinly sliced celery
1/2 red bell pepper, diced
3/4 t. ground cumin
1 t. chili powder
2-1/4 c. beef broth or water
Salt and pepper to taste

Melt butter in skillet on medium heat. Add bulgur and chopped onion; cook until onion is clear and bulgur is golden. Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes.

Stir in beef broth and bring to a boil. reduce heat and simmer for 15 minutes or until all liquid is absorbed. Season with salt and pepper. Serves 6.

[Shamrock1121]

(Great recipe to make in a solar oven. - Karen)

BAKED WHEAT PUDDING

2 eggs
1/4 tsp. salt
1/3 c brown sugar
2 cups milk, heated
1/2 cup raisins
1 cup cooked whole wheat*
Beat eggs slightly, add salt and sugar. Add heated milk, raisins, and wheat. Bake at 325 degrees until set. Nutmeg may be sprinkled on top before baking. Serve with cream or fruit sauce.

*See recipe for making cooked wheat in another recipe in this thread.