Wheat

The large group of grains that we call wheat is an example of an extremely versatile raw ingredient. When in its natural state, it is hard and difficult to chew, but it can be prepared in many different ways that result in a wide range of textures.

The simplest approach is to soak the wheat and eat it as a raw food that has a firm, plastic texture. Once soaked, it can also be placed on a suitable growth medium—for example, a gellan gel—and allowed to sprout. The actual wheat kernels become softer and slightly creamy; the fresh green sprouts are juicy and crisp. Wheat kernels that have been husked but are still surrounded by some of the bran—known popularly as wheat berries—retain much of their texture after being cooked lightly or steamed. Another option is to use the soaked kernels to make a slow-cooked creamy dish that resembles a risotto.