Whole wheat is ideal for cereals, soups, salads and main dishes. The usual proportions to cook are 1 part wheat to 2 parts water plus 1/2 to 1 teaspoon salt. Wheat can be steamed, cooked in a crock pot, pressure cooker or successfully prepared by the oven method: Preheat oven to 300 degrees. Combine wheat and water in a pan and bring to a boil. Boil 5 minutes. Remove from heat, cover and place in oven. Turn oven off. Leave wheat undisturbed overnight or for 8-10 hours. Thermos method is easy, saves fuel and attention and gives a chewy product: Preheat 1 quart thermos with boiling water. Boil 1 cup wheat and 2 cups water for 3 minutes. Place in thermos, seal and let stand overnight. Wheat cracked in grinder or blender can be used for cereal, casseroles, bread and cookies. Proportions are 1 part cracked wheat to 4 parts water for coarse textured bread.
Cook enough wholewheat to last at least a week. The ready-to-use wheat may be stored airtight in the refrigerator for up to 2 weeks. 1 cup wheat makes 4-6 servings.
Reheat cooked wholewheat. Serve with mushroom sauce or gravy in place of potatoes. Use in place of rice for stroganoff, etc. Add cooked whole or cracked wheat to casseroles, chili, spaghetti sauce, sloppy joes, soups, stews, salads, sandwich spreads, etc.
Taken from Idaho Falls 1988 Preparedness Fair
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