- wheat berries (wheat seeds, available from health food stores,
if not from a local farmer)
- large jar or other clear container
- rubber band
Wheat Berry Sprouts
- Place wheat berries in a colander and rinse thoroughly.
- Place rinsed wheat berries in the jar or other container and
cover with water.
- Soak overnight.
- Rinse the wheat berries again, and cover the opening of the container
with a piece of cheesecloth.
- Secure with a rubber band.
- Lay the jar on its side in a dark place.
- Rinse and drain the berries each morning until they sprout and
grow to about 1 inch in length.
- When the sprouts have grown to about one inch in length, place
the jar in a sunny window for one day.
- Enjoy your sprouts on a sandwich, in a salad or on their own.
- 1 cup fine cracked wheat (bulgur)
- 1 1/2 cups water
- 1 cup minced fresh parsley
- 1/2 cup minced fresh mint leaves
- 3 fresh tomatoes, chopped fine
- 1 small cucumber, chopped fine
- 1 small bell pepper, chopped fine
- 2 green onions with tops, chopped fine
- 1 garlic clove, peeled and chopped fine
- 3 tablespoons olive or canola oil
- Juice of 1/2 lemon
- 1 tsp. salt
- 1 tsp. black pepper
- Combine the water with the bulgur and let the mixture soak while preparing the vegetables (about 20 minutes).
- After all is chopped, combine all ingredients with the water and bulgur mixture.
- Refrigerate at least four hours to allow the ingredients to chill and flavors to mix together.
- Print off the recipes for students, make it into a
transparency to show on the screen for whole-group instruction, or use
interactive white board.
- Students will circle each digraph in
the recipe with a red crayon or pen (ex: ch, th, sh, ph, wh).
- Students will put a box around each of the blends, using
a blue crayon or pen (ex: cr, cl, sk, st, sw, squ, pl, thr).
P.A.S.S. Reading—Grade 1: 3.1c; Grade 2: 2.1c; Grade 3:
OAITC lessons online: Wheat
A Bean is a Seed
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Oklahoma Ag in the Classroom
Oklahoma Ag in the Classroom is a program
of the Oklahoma Cooperative Extension Service, Oklahoma Department of
Agriculture, Food and Forestry and the Oklahoma State Department of Education