Cracked Wheat

The soaked wheat can be drained and refrigerated for up to 2 days before cooking. Cooked cracked wheat can be made up to 4 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of water or milk, stirring frequently.

Store cooled cooked wheat in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, or on the stovetop over low heat with 2-3 tablespoons of water or milk per cup of wheat. The texture will thicken upon refrigeration; thin with additional liquid as needed when reheating.