For more resources on cooking and baking with heritage and whole grains:
Rinse. Rinse 1 cup of dry wheat berries in cold water several times to remove grit and chaff.
Cook on the stovetop. Transfer the wheat berries into a sauce pan and add 3 cups of liquid (water and/or broth) and a big pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan. Add more hot water as needed.
Check for doneness. After about 30 minutes, the berries should be chewy, but not tough. If not quite done, continue cooking and check the berries every 5 minutes.
Drain. Drain the berries and transfer to a bowl. Toss with a splash of olive oil and a pinch of salt.
Store in refrigerator. Cooked wheat berries can be refrigerated in a tightly covered container for up to a week.