More recipes from the “no knife” method by Bruce Weinstein and Mark Scarbrough. Red Lentil and Bulgur Mash 6 servings (makes a generous 4 1/2 cups) Here’s a go-to substitute for m… ...

Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.

Basically. The new clerk said, “Wheat berry is not in our book anymore.” Luckily, I had a pound of the old wheat berry salad in my freezer, on ice, like Einstein’s brain, for research purposes.

Alternatively, you can spread the grain out on a plate or baking sheet to cool after it has cooked and briefly rested, or use leftover wheat berries. To use leftover grains, substitute 2 1/3 cups ...

The cooking time of the beans varies every time he makes the soup, Camia says, but it’s usually several hours until they’re really tender. (The wheat berries should take about 2 hours).

Meanwhile, bring remaining 2 cups water, 1 teaspoon salt, lemon zest, and crushed red pepper to a boil in a medium saucepan over high. Reduce heat to medium-low to maintain a simmer; add shrimp ...

Drain the wheat and let cool, then transfer to a large bowl. Reserve. Place the squash wedges on a sheet pan and drizzle with 1 tablespoon olive oil. Toss to coat. Sprinkle with 1/4 teaspoon salt.

While soup cooks, preheat oven to broil with rack about 6 inches from heat. Grate remaining 2 garlic cloves to equal 1 teaspoon. Place grated garlic in a small bowl and stir in melted butter.

Whole wheat has long been prized for its fiber, which promotes good digestion. A complex carbohydrate, it’s also helpful in controlling type 2 diabetes.