Name by which the wheat kernel (sans inedible outer hull) is sold as a whole grain for cooking (although it's also sold as "hard wheat"). Nutty and nutrititious (the bran and the germ are included in the berry), you can cook the wheat berries like any other grain, but as the berries are pretty tough, it's recommended that you soak the wheat berries overnight before cooking.

Use 3.5 cups of water for every cup of kernels. Cover and simmer like any other grain, and in 45 minutes to an hour (or closer to 2-3 hours if you didn't soak them overnight), you'll have about 2.5 cups cooked wheat berries, suitable for use as a side dish, or in a salad or pilaf. If you want to throw uncooked wheat berries into a stew or soup as you would barley, add extra water or broth and allow them to cook for a while before you add your other ingredients.

Alden, Lori. "Wheat." The Cook's Thesaurus. <> (5 December 2001)
"Wheat Kernels (Berries)." Purity Foods. <> (5 December 2001)