I remember Grandma Jean making this for breakfast when we would stay overnight. I still love it, and my kids request it. I pack it in their lunch sometimes. The wheat is deliciously chewy, and butter and soy sauce together is one of those magical combinations for me.
Helen
- 1 cup whole wheatberries
- Water to cover
- Butter
- Soy sauce
Cover wheat with water by about an inch in a small saucepan. Bring to a simmer over medium-high heat. Turn heat to low, cover pot and simmer for 45 minutes, until wheat is soft. Drain any water that is left.
Serve warm with a pat of butter and plenty of soy sauce.
Spencer Family Cookbook 