SLOW COOKED WHEAT
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.