2 cups Nash’s soft white wheat berries, sprouted
1/2 teaspoon dried thyme
3 cups beef or chicken stock
1/2 teaspoon dried rosemary
1 teaspoon sea salt
1/2 teaspoon dried green pepper corns, crushed
Place 2 cups sprouted berries in a flameproof casserole with stock and salt. Bring to a boil and skim.
Add thyme, rosemary and peppercorns and boil vigorously until liquid has reduced to the level of the wheat.
Transfer to a 250-degree oven and bake for about 4 hours or until berries are tender.
We thank Nourishing Traditions by Sally Fallon for this recipe.