Wheat Preparation
For ease of digestion, and enhancement of its nutritional value, wheat should be germinated or lightly sprouted, and then cooked at a low temperature.
Select hard (winter variety) wheat berries, pick over carefully. Remove any foreign matter, or broken pieces of wheat.
If you are using a quart jar for the soaking process, measure out one and one-half cups of wheat berries. If you have other sprouting equipment, follow the instructions for recommended amounts.
Rinse thoroughly. If you are careful to begin with very clean wheat, you are less likely to encounter problems. If you do not rinse adequately, small particles of broken grains will putrefy, create an odor, and tempt you to give up!
Place the rinsed wheat berries into a clean container, such as a quart jar, fill the jar with water, and cover with screen or cheesecloth for easy rinsing and draining. The berries will expand in size, and you may need to shake the jar occasionally to keep them from clumping together as they expand. If necessary, change the water from time to time.
Allow the wheat to soak until it is soft but not mushy, about 6-12 hours. This wheat has soaked long enough. It is ready to be removed from the water and be exposed to the air.
Set the container with the softened berries to drain and germinate until just beginning to sprout. Rinse frequently, preferably every few hours. It is not necessary to keep the container in a dark place. It is unwise to keep it in a very hot place. It should not begin to smell bad.
This wheat has sprouted long enough. In fact, it doesn't need to sprout this much. But you could even snack on it at this stage (taste and find out).People always ask: how long will the sprouting process take? That depends on many factors, including room temperature, moisture content of the wheat, and length of soaking time. It could take more than one day!
Rinse the wheat again. Then put the sprouted, or germinated, wheat into a container that can be maintained at a low temperature, such as an electric skillet or crock pot. 
Now add enough water to cover the wheat berries. We always use pure distilled water.
The ideal cooking temperature is between 90 and 150 degrees F. Temperatures higher than these "toughen" the wheat, and reduce its nutritional value. Be sure to cover the wheat while it is being cooked. And check now and then to be sure it is not drying out; add more water if you need to.
After a brief "cooking" time, 2-4 hours, the wheat should be soft, tender, and tasty. It can be used in any way that you would use rice, millet, or pasta. Some ideas: add cinnamon and honey ; or soy sauce and olive oil and herbal seasonings of choice; or vinegar and oil and chopped fresh salad vegetables, such as celery and sweet pepper. Be creative. Refrigerate the "leftovers," if any.