This recipe tells how to re-hydrate wheat overnight in your oven. Use it in the morning for a quick hot breakfast cereal or add a handful to soups, salads or casseroles to pump up the nutrtition.

From Julie L.

This is a ratio recipe –use 2 times as much water as wheat. Below are the measurements I used to try it out!

Yield: 5-6 cups

• 2        cups wheat (I prefer hard red wheat)
• 4        cups water

1. Preheat oven to 400 degrees.
2. Put wheat in a saucepan and add water. Bring to a boil. Boil for 5 minutes.
3. Cover and put in oven. (Transfer to an oven-proof pan, if necessary!)
4. Turn oven off and leave overnight.

Serve as a cereal for breakfast (in small quantities until your system becomes accustomed to it!) with milk, brown sugar, honey or fruit. OR Keep it in the fridge, adding a handful to soups, stews or salads.

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