Recipe Image

Creamy Wheat Berry Hot Cereal

  • 15 m
  • 1 h 35 m
Cheryl Sternman Rule
“This warming whole-grain hot cereal recipe 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

    • Cooked Wheat Berries (makes 4½ cups)
    • 2 cups hard red winter-wheat berries (see Tip)
    • 7 cups cold water
    • 1 teaspoon salt
    • Creamy Wheat Berry Hot Cereal
    • 1¼ cups old-fashioned rolled oats
    • ½ cup raisins
    • 2 cups nonfat milk or reduced-fat soymilk
    • ⅛ teaspoon salt
    • 1¼ cups Cooked Wheat Berries
    • 2 teaspoons brown sugar
    • 1 teaspoon ground cinnamon
    • ¼ cup slivered almonds, toasted (see Tip)

Directions

  • 1 To prepare the wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. (Makes about 4½ cups.)
  • 2 To prepare the hot cereal: Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in 1¼ cups 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. (Refrigerate or freeze leftover wheat berries.)
  • Make Ahead Tip: Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze airtight for up to 1 month.
  • Look for wheat berries in natural-foods markets in bulk or other near whole grains. Contrary to popular belief, they do not require an overnight soak before cooking. Simply boiling them for 1 hour soften the kernels and produces their characteristically chewy texture.
  • Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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