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GRAINS - WHEAT BERRY - Creamy Wheat Berry Porridge
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Source: © EatingWell Magazine
| This warming whole-grain porridge pairs cooked wheat berries with rolled oats, fruit and nuts for a filling, fiber-rich breakfast. Using a microwave makes preparation speedy, especially if you’ve thawed frozen cooked wheat berries overnight in the refrigerator. INGREDIENTS | |
| 1 1/4 cups | old-fashioned rolled oats |
| 1/2 cup | raisins |
| 2 cups | nonfat milk |
| reduced-fat soymilk, alternative | |
| 1/8 teaspoon | salt |
| 1 1/4 cups | Cooked Wheat Berries, (see recipe link above) |
| 2 teaspoons | brown sugar |
| 1 teaspoon | ground cinnamon |
| 1/4 cup | slivered almonds, toasted,, (see Tip) |
Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
DIRECTIONS
Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See stovetop variation, below). Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. Stovetop Variation: Bring milk (or soymilk) to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
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