“Grown in the northwest US, triticale berries are a hybrid of wheat and rye. Store dry Triticale in tightly sealed plastic or glass containers in a cool, dry, dark cabinet for up to 6 months. most recipes recommend over night soak, though not all. some lead more toward 1c grain to 4 c water.”
READY IN:
40mins
SERVES:
8
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

  • 1 cup triticale
  • 3 14 cups water, Divided

Directions

  1. Combine the triticale and 2-1/4 cups of the cold water in a medium-size saucepan. Cover and soak at room temperature overnight.
  2. The next day, add the remaining 1 cup of water to the pot and heat to boiling. Reduce the heat to medium-low, cover and cook until tender, 40-50 minutes. Drain the Triticale and set it aside to cool. If possible, let it rest in the refrigerator for a day before using. Triticale may be stored up to 3 days in the refrigerator, in a bowl covered with plastic wrap.
  3. There are approximately 3 3/4 cups per pound.

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