Even though it’s quite small, only about 3% of the wheat berry, it’s a nutritional powerhouse. You can add wheat germ to many different foods to experience its health benefits.

Reduce heat, cover, and simmer, stirring occasionally, until wheat berries are tender and liquid has been absorbed, about 1 hour. Stir in 1/4 teaspoon of the salt.

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.

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.

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 ...

Place wheat berries in strainer and rinse with cold water. Put in 2-quart saucepan with 2 1/2 cups water and 1/2 teaspoon salt.

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).

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… ...

The meat, veggies and wheat berries should be very tender. If not, cook for another 1 to 2 hours. Remove the bay leaf before serving. Serves 4.