Recipe: Baked Wheat Pudding (using whole wheat kernels/berries)

BAKED WHEAT PUDDING
Servings: 6

2 eggs, slightly beaten
1/3 cup brown sugar
1/4 tsp. salt
2 cups milk, heated
1 cup cooked whole wheat kernels/berries*
1/2 cup raisins
nutmeg (optional)

Preheat oven to 325 degrees F.

Beat egg, sugar, and salt together.

Add heated milk, cooked wheat, and raisins. Pour into baking dish. Sprinkle nutmeg on top, if desired.

Bake at 325 F. until set.

Serve with cream or a fruit sauce.

*HOW TO COOK WHOLE KERNEL WHEAT
Wash one cup of clean whole kernel wheat and add to 2 cups of cool water and 1 teaspoon of salt. Allow to soak overnight or for 12 hours. Place rehydrated wheat in a pan and bring to a boil. It may be necessary to add water.

Simmer for about 1 hour until tender. Wheat need not be covered with water since cooking by steam is effective. Water should be mostly absorbed at the end of the cooking time.

The plumped, cooked wheat will keep in a covered container in the refrigerator for about two weeks or frozen for longer periods of time.

ALTERNATIVE COOKING METHODS
- A slow cooker or deep well cooker might be used to cook wheat.

- The use of a pressure saucepan will decrease cooking time. Process 1 cup of washed wheat in 2 cups of water at 15 lbs pressure for 15 minutes. Salt is optional.

- Wheat may also be cooked by placing 1 cup of washed wheat in a thermos. Pour 2 cups of boiling water over the wheat. Salt is optional. Allow to stand 2-4 hours. The kernels will be tender at 2 hours and more open and tender at 3-4 hours. Don't allow wheat to stand until temperature of the water cools. Bacterial growth can occur at temperatures below 140 degrees F.

Source: Utah State University Cooperative Extension