Rinse wheat berries with warm water and drain. Place the wheat berries in a large saucepan or small pot with enough water to cover them 2-3 inches (about 4 cups). Add salt and bring to a rolling boil over high heat.
Reduce the heat and simmer, partially covered, for about 1 hour (less if you're using soft white or cracked wheat) or until tender.
Drain the cooked wheat in a sieve and rinse the excess gluten off with hot water. Let drain in the sieve for 30 minutes or overnight.
Skip this step if drained overnight; otherwise: Line a large baking sheet with paper towels. Spread the wheat berries over towels and pat dry with more paper towels to remove as much moisture as possible.
Using a food processor or a meat grinder, grind the wheat, sugar, walnuts, nutmeg, and cinnamon until combined. Don't over-process it; you want some texture, not a paste. You might need to do this in batches.
Serve the pudding in small dishes topped with whipped cream and sprinkle with a pinch of nutmeg or cinnamon.
You should use cold water over the wheat because it helps the grain slowly heat and open up during cooking.
The cooking time for wheat berries can vary depending on the variety (hard, soft, red, white, spring, or winter). They will be ready when most of the water has been absorbed, and they're tender but still have a bit of chew to them!
Cooked wheat must be at room temperature before adding sugar; otherwise, it will melt and create a syrup that makes the wheat mass runny.
If you don't have a food processor, use a blender and blend in small batches.
Make it vegan (posno) - serve without the whipped cream or use a plant-based version.
Chill for at least 4 hours before serving.
See additional info and FAQs in the post above.
Nutrition information is based on a ½-cup serving (this dessert is quite filling) and meant as a guideline only.
Store cooled wheat berry pudding in a sealed container in the fridge for up to 4 days.
Let the cooked berries drain and cool completely.
Transfer them to an airtight, freezer-safe container or freezer bag and seal. Then, flatten out the wheat berries inside the bag so that the bag can lay flat.
Freeze for up to three months.
The next time you're ready to make the pudding, thaw in the fridge overnight.