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.