Whole Grain Wheat

Non-GMO & Locally Grown

The Staff of Life

Discover this ancient, whole grain food—the humble wheat berry. They actually are not a berry, but rather the wheat seed.

You may not recognize the name, but without these kernels there would be no flour. Wheat berries are loaded with nutrients and fiber, deliciously versatile and easy to prepare.  Simple to complex, they are perfect for a meal any time of day and any time of year.wheat field

Our grain is stored in a granary...yes, the now quite rare, small wooden structure that once was the signature building of small grain farming on the northern plains. They are ideal because any moisture in the grain is absorbed by the wood, rather than using chemicals to control mold.


Store your wheat berries as you would your other small grains, such as rice, barley, etc…in a dark pantry, or a cool, dry storage area.

Packed with fiber, protein and iron, wheat berries are an excellent food. Tasty sprouts are loaded with vitamin E, a cell-protecting antioxidant, and magnesium, which is good for healthy bones and muscles.

 Starter Recipes:

Breakfast-Hot and Creamy Wheat Berry cereal

This warm, whole-grain porridge blends cooked wheat berries with rolled oats, fruit and nuts for a filling, fiber-rich breakfast.

1 1/4 cups old-fashioned rolled oats
1/2 cup raisins
2 cups milk
1/8 teaspoon salt
1 1/4 cups Cooked Wheat Berries
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted  

Microwave Preparation:
Place oats, raisins, milk and salt in a large, microwave-safe bowl. Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. 

Stovetop Variation: (preferred version)

Bring milk to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds  and serve.

 Lunch-Wheat Berry Salad with Red Fruit

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans tossed in a raspberry vinaigrette. Serve over a bed of peppery arugula. For more complete nutrition, add some diced turkey or chicken breast.

1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups cooked Wheat Berries
1 large apple, cored & diced
1/2 cup pecan halves, toasted  & coarsely chopped
3 tablespoons raspberry vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Add optional white meat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

 Dinner-Cumin Wheat Berry and Lentil soup

Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It also freezes well.

1 1/2 cups French green or brown lentils, sorted and rinsed
4 cups vegetable broth
4 cups cold water
3 tablespoons extra-virgin olive oil
3 large carrots, finely chopped
1 medium red onion, diced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 cups Cooked Wheat Berries
1 bunch rainbow or red chard, large stems discarded,                                            
3 tablespoons lemon juice 

Combine lentils, broth and water in a soup pot. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).

Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.

Time Saving Wheat Berry Tip
Wheat berries may be softened (cooked) with either an overnight soak or by boiling them. Both methods will produce their characteristically chewy texture. To prepare: place 2 cups hard red winter-wheat berries, 7 cups cold water and 1 teaspoon salt in a large heavy saucepan. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately, otherwise cover and refrigerate for up to 2 days or freeze for up to 1 month. Yields 4 1/2 cups.


Mailing list sign-up

Recognized Winner

MN Grown Spotlight

As featured in the MN Grown Farmer of the month

Available in 2lb & 50lb bags

wheat sack 2lb

2017 Scott County Fair Reserve Grand Champion