• In a mesh sieve, rinse the wheat berries under cold running water to remove any dirt or debris.
  
• In a medium-sized pot, bring the water or broth to a boil. Add the wheat berries to the boiling water. Add the salt if using.
  
• Reduce the heat to a simmer and partially cover the pot.
• Cook the wheat berries for 45-60 minutes, stirring occasionally, until they are tender but still slightly chewy. At 30 minutes, start checking periodically for doneness. To test, scoop out a few berries, let cool a bit, then carefully taste. They should be chewy but not tough. If they are not quite done to your liking, continue cooking and check the wheat berries every 5 minutes. If at any point the pot looks dry, add more water as needed.
  
• Once the wheat berries are cooked, remove the pot from the heat and drain any excess liquid. Fluff the wheat berries with a fork.

OPTIONAL: Toast Wheat Berries Prior to Cooking

• Rinse the wheat berries under running water to remove any dirt or debris. Shake off as much excess water as you can.
  
• Place the wheat berries in a dry skillet or frying pan over medium-high heat. Toast the wheat berries, stirring occasionally, for 5-7 minutes, or until they are lightly browned and fragrant.
  
• Once the wheat berries are toasted, remove them from the heat and let them cool for a few minutes.
• Add the toasted wheat berries to the boiling water or broth and cook as directed above