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Pearl Wheat

Pearl wheat cooked in water with salt until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pearl Wheat

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Cook the wheat

  1. Rinse the pearl wheat under cold water.

  2. In a pot, combine the rinsed wheat, water, and salt.

  3. Bring to a boil, then reduce heat to low.

  4. Cover and simmer for 30-40 minutes until tender.

Serve

  1. Fluff with a fork and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pearl wheat
Provides the main body of the dish; simmering softens its starch so the grains become tender and chewy.
Water
Hydrates the wheat as it simmers, turning the dry grains tender and fully cooked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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