Use these grains of soft white wheat whole as pilaf, in soups, or sprouted. Bring 3 parts water to 1 part grain to a boil and simmer covered for about an hour until plump and soft; drain off any excess water with a strainer. Wheat berries also can be cracked in a blender for hot cereal (like steel-cut oats), or ground into flour for pancakes, biscuits, pasta, cookies and flatbreads. This variety, ‘Madsen’ is a Willamette Valley classic. Grown by Harcombe Farm near Albany using organic methods.