Anyone using soft or hard, white, golden or red wheat in soups?
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Anyone using soft or hard, white, golden or red wheat in soups?
Never tried wheat but have used barley. Well flour sometimes for thickener.
substituting wheat "berries" for beans in chili works quite well
..
Grind it and make dumplings
Only as a super last resort. I ate enough boiled wheat for breakfast growing up for my lifetime.
[The Montana Gianni] Front sight and squeeze
Barley yes, its a must for my Veg beef. Wheat no, although my dad grew up eating boiled wheat for breakfast in ND. I think she soaked it overnight then boiled it for a good bit.
That being said I think cracked wheat would go better than whole, would absorb liquid faster.
The other option I would consider is sprouting it first, then into the soup soon as the shoots are between half inch to an inch long.
You still get all the minerals and vitamins, but much of the starch is converted to sugar.
I truly believe we need to get back to basics.
Get right with the Lord.
Get back to the land.
Get back to thinking like our forefathers thought.
May the Lord bless you and keep you. May the Lord make His face to shine upon you and be gracious unto you
and give you His peace. Let all of the earth – all of His creation – worship and praise His name! Make His
praise glorious!
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