I thought I would introduce you to this find, as I have an interesting recipe coming up later in the week which uses these delicious wheatberries.
Wheatberries are the whole wheat grain, so are rich in fibre and make a lovely change from rice or pasta. They have a really creamy texture and nutty flavour.
If cooked with stock or something tasty, they absorb and benefit hugely from the added flavours.
They remind me of a cross between brown rice and large, toasted cous-cous. (One of my absolute favourite ingredients).
Propoint value-wise, they work out slightly less than brown rice as they are 4pp for 50g compared to 5pp for the same amount of rice.
If you can't find any, don't fret as my recipe works equally well with brown rice!