(From The Sunset Cookbook)
1 cup wheat berries
2 tablespoon honey, plus extra for serving
½ cup chopped dried apricots or raisins, or some of each
¼ teaspoon salt
Plain yogurt (optional)
In a large saucepan, combine wheat berries and 2 cups water. Cover and let stand at least 8 hours or overnight. (Or bring to a boil, boil 2 minutes, and let stand off heat, covered, 1 hour.)
Without draining wheat berries, bring to a boil over high heat. Reduce heat to a simmer and cook, covered, until tender, about 1½ hours. Drain and cool. You should have about 3 cups.
In a 3-quart pan, combine ½ cup water, honey and apricots. Cover and bring to a boil. Stir in cooked wheat berries and salt, reduce to a simmer and cook, covered, until wheat berries are heated through and water is absorbed, about 10 minutes. Divide among bowls and serve with extra honey and yogurt.
Make ahead: Cooked wheat berries through step 2, up to 1 week, chilled, and up to 2 months frozen.
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