1 3/4 cups (350 g) soft wheat berries (see note)

2 tbsp (30 ml) olive oil

4 cups (1 litre) water

In a large pot over medium-high heat, brown the wheat berries in the oil for 5 minutes, stirring frequently. Season generously with salt and pepper. Add the water and bring to a boil. Cover and cook over medium-low heat for 1 hour. Uncover and continue cooking for 45 minutes or until the liquid is almost completely absorbed and the wheat berries are cooked but still slightly firm. Drain, if needed. Oil lightly and let cool.

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