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Creamy Wheat Berry Hot Cereal

March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (75 votes)

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.



READER'S COMMENT:
"The omission of sugar grams in your recipe's nutrition listing is glaring. "
Creamy Wheat Berry Hot Cereal Recipe

21 Reviews for Creamy Wheat Berry Hot Cereal

03/27/2010
Anonymous

I cook one lb of wheat berries with a quart of milk and a quart of water with 2 TB sugar and tsp. cinnamon in the slow cooker overnight. You can also do them on top of the stove, but watch the evaporation rate of the liquid. Add more water if necessary. We use them in the Pastiera di Grano pie for Easter, but since they can be frozen, you can save the left over for breakfast cereal.

Comments
01/12/2010
Anonymous

There is no recipe at the end for cooking the wheat berries.

Comments
12/06/2009
Anonymous

The wheat berries should be soaked first to eliminate phytates, which bind many of the minerals and carry them out of the body unabsorbed. Also, oatmeal should be soaked overnight as well, as it is the grain with the highest amount of phytates. (Oatmeal containers used to have instructions to soak overnight first)

Comments
09/25/2009
Anonymous

This was really good, and was quick to put together since I happened to have cooked wheat berries left over from the day before. I made the recipe exactly as listed except I used maple syrup in place of brown sugar. It wasn't quite sweet enough for me so I drizzled a little extra maple syrup over the top. Very hearty & satisfying for breakfast - more so than oatmeal.

JodyT, Key West, FL

Comments
09/25/2009
Anonymous

Answer to LasMt: Rinse whole wheat kernels (also called berries) before cooking. Presoaking wheat kernels overnight in the water it is to be cooked in will cut cooking time in half. Proportions should be 3 cups hot water to every 1 cup kernels. Salt may be used if desired, 1/4 to 1/2 teaspoon salt per each cup of wheat. Cook kernels about 20 minutes if presoaked; 45 minutes if not. One cup wheat kernels equals 2 1/2 cups cooked, plump kernels. A slow cooker or crockpot will work well to cook whole wheat kernels. Just set on LOW and cook overnight (about 8 hours), stirring once during the first hour of cooking. Use 2 cups of wheat per 4 cups of water. Presoaked wheat kernels may be refrigerated for three to four days. Fully cooked wheat may be refrigerated for one week. Both may be frozen for up to six months. Caution: When first starting to eat wheat, whole grains or any fiber food...START OUT SLOW, like a few(2 to 5) Tablespoons per day, give your body time to adjust to the extra fiber.

BL, Ogden, Ut

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