When I cook grains, I cook the whole box/bag - whatever, and I cook them in bouillon (beef, chicken, or vegie).

THen I measure out 1 cup servings, put in a baggie, and then put all the baggies in a big freezer bag.

This method works well for wheatberries, quinoa, wild rice, anything that takes a long time to cook

I always add 1-2 cups of cooked wheatberries to chile. Often add them to soups, even a couple of spoonfulls sprinkled on a salad is good. I have also kneaded them into homemade whole wheat bread.