Pelted Wheat: A new ingredient for me ... ideas for its use?

[Shel_B]

Last evening, I stopped by a friends' house, and they offered me some soup that they regularly make.  The ingredients included lentils, garbanzo beans, and, new-to-me, pelted wheat. I've since learned what pelted wheat is, and now I have one recpe that calls for the ingredient it that I know I'll use. So, what do you use it for? I'd love some ideas and maybe a recipe or technique that I can play around wih. Thanks!

 

This is what we ate yesterday:

 

Edited yesterday at 10:34 AM by Shel_B (log)

[Kerry Beal]

Maybe look up wheat berries?

[Shel_B]

I suppose wheat berries might be used as a starting point,but while I know the difference between the two, I'm ignorant enough that I don't know how to substitute one for the other. Might be an interesting project to find out, though.

[chromedome]

Basically the wheat version of pearled barley, I guess. I expect you could use it in recipes calling for wheat berries, but dial back the cooking time somewhat. I'll be curious to see what you think of it.

[weinoo]

3 hours ago, Shel_B said:

Might be an interesting project to find out, though.

Only one way to find out!

[Shel_B]

3 hours ago, chromedome said:

Basically the wheat version of pearled barley, I guess. I expect you could use it in recipes calling for wheat berries, but dial back the cooking time somewhat. I'll be curious to see what you think of it.

I'm about ready to dive into a little creation that's a riff along the lines of a Harira soup.  Tomorrow I'll get the wheat and plan to cook on Sunday. Your example of pearled barley was helpful ...

Edited 11 hours ago by Shel_B
Clarity of intent (log)