Little do they know, they’re about to be massacred…
Katie’s Recipe for how NOT to cook Wheatberries
Yesterday, when I set off to cook my wheatberries, all was as it should have been. I put the pre-soaked berries under a low flame while I enjoyed breakfast. Afterwards, I lowered the flame to a simmer while cleaning up. So far, so good.
But then, since I was all sweaty from running earlier that morning, I sauntered upstairs to take a shower, completely forgetting about my wheatberries. Uh oh!
Emerging from the shower, I was greeted with a smell reminiscent of burnt toast.
“Hmm,” I thought to myself. “I didn’t have any toast this morning, and I don’t think my parents did either. What could that smell be?”
Poor little wheatberries; they never saw it coming. (Not to mention the poor kitchen pot!)
But never fear; this story does have a happy ending. Luckily, there was still plenty of time to cook up another bunch of wheatberries before dinner.
(Below, a beautiful rainbow stir fry in a red-wine-vinegar sauce)
And they all lived happily ever after (in my tummy).