Hard Red Winter Wheat Berries | Non-GMO Project Verified | 100% Non-Irradiated | Certified Kosher Parve | USA Grown | Field Traced (We tell you which field we grew it in) &fnof; 1/2 Cup wheat berries<span class="a-text-italic"></span> Sprouting jar<span class="a-text-italic"></span> 10x10 Planting Tray<span class="a-text-italic"></span> Seed starting soil mix<span class="a-text-italic"></span> Place rinsed wheat berries in a quart size sprouting jar. Fill the jar with water and cover with a sprouting screen. If you are making your sprouting jar, cover the opening with cheesecloth and a rubber band. Soak for at least 6 hours or overnight. Drain off all water. Invert jar in a colander at an angle so berries will drain and the air is allowed to circulate. After 8-12 hours of draining - rinse and drain again. Repeat rinsing and draining 2-3 times daily. When tiny sprouts begin to form in 2-3 days, completely drain. Place soil in the tray. Cover top of the soil with sprouted wheat berries (dont worry about how they lay on soil, they will correct themselves). Place just enough soil on top of the sprouted berries to adequately cover. Water. Continue to water every other day. Your wheatgrass should be ready to use in about 5-6 days. Cut and use. It will keep growing and be ready to use about every other day. 1  cuphard red winter wheat berries 3 cups water 2 cups butternut squash, 1 cubes 2 tbsp. extra-virgin olive oil divided Zest of one large orange 3 tbsp. orange juice 1 tbsp. 100% pure maple syrup cup fresh parsley, chopped cup dried cranberries cup almonds, sliced (optional) Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 mins. and drain. Preheat oven to 400. Toss the squash with 1 tbsp. olive oil, place on a baking sheet and roast for approximately 20-30 min. Cool on a paper towel to soak up any extra olive oil. Meanwhile, prepare the vinaigrette. Mix orange zest, orange juice, 1 tbsp. olive oil and syrup together. In large bowl combine wheat berries, roasted squash, vinaigrette, parsley and cranberries. Cool down in refrigerator  this may add a little to the total time. To serve, top with sliced almonds (optional). 2 cups of water 1 cuphard red winter wheat berries Place water in large bowl. Add wheat and allow to soak until the liquid is absorbed and wheat is tender approximately 1 hour. Thoroughly drain and pat wheat berries dry. Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200 until dry enough to crack easily, usually about an hour. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin. Sift out the smallest flour-like bits (they will form a paste you dont want in your recipe. Bring 2 cups water to a boil. Add 1 cupBulgur Wheatand boil for 5-10 minutes until soft. 1 cup bulgur 2 cups water 4 Portobello Mushrooms 2 garlic cloves, minced 16 oz. baby spinach 1 shallot, minced 1 lemon, zest and juiced oz. basil, torn 1  oz. sun-dried tomatoes, chopped cup parmesan cheese, finely shredded 3 tbsp. extra-virgin olive oil 10-12 cherry tomatoes, sliced in half Preheat oven to 400 degrees. In a sauce pan bring 2 cups water to a boil. Add the bulgur and a pinch of salt. Cover, turn heat off and let the bulgur steam for 20 minutes. When bulgur is soft, fluff with a fork or drain if necessary and return to sauce pan, fluff with a fork, set aside and cover until ready to use (see below). Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves  set each individually aside. Coat mushroom caps with olive oil, season with salt and pepper, place on baking sheet and bake for 5-6 minutes. Turn mushrooms over and bake for another 5-6 minutes. In a small pan heat 1 tbsp. olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the sun-dried tomatoes, basil, a large pinch of lemon zest-about 1  tbsp., and juice from one lemon. Cook for 1 minute, then fluff into prepared bulgur. Season with salt and pepper. Fill the mushroom caps with the bulgur filling and top with finely grated parmesan cheese. Place back in the oven and cook until the cheese is golden brown, about 5 minutes. Meanwhile, in a very large pan heat 2 tbsp. olive oil over medium heat, add minced garlic and cook for about 30 seconds, stirring continually. Add spinach and wilt it, about 5 minutes. Season with salt and pepper if you desire. Serve by placing a layer of wilted spinach on each plate, set the bulgur filled mushroom on top of the spinach, and dot with cherry tomatoes. Our stuffed mushroom recipe is really a pretty balanced meal, not to mention, a very filling meal. Enjoy!