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SLOW COOKED WHEAT

3 cups whole wheat, rinsed and drained
1 teaspoon salt
9 cups water

Pour wheat into a slow cooker.  Add salt and water.  Cook on low heat 8 hours or overnight.  Drain well.  Store in the refrigerator in a non-metal container with a tight-fitting lid.  Use within 3 weeks.  Serve as cereal or use in other recipes.  Makes about 9 cups.

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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013