Yes, I was raised to believe that breakfast is the most important meal of the day. I couldn't walk out that door without eating. But I'm glad that was instilled in me...because it's so true. It gets your brain and your body warmed up and ready for action. I've always been a breakfast kind of girl. Sometimes it's small and light, sometimes it's more substantial. Either way, I need my breakfast. And a cup or two of coffee.
This is a good one for those days when your teeth and your bones are chattering from the bitter cold temps outside your door. It's reminiscent of rice pudding, porridge, or even a warm fruit soup. My current favorite grain, wheat berries are cooked until gloriously chewy in a bath of maple-kissed almond milk and before being complimented by juicy, antioxidant-rich berries and cherries. Topped off with nutty slivers of almonds and a smattering of poppy seeds, I find it pretty irresistible.
Wheat Berries w/ Cherries, Berries, & Almonds
Prep Time: 5-10 minutes
Cook Time: 25 minutes - 2 hours
Keywords: simmer breakfast vegan vegetarian grains berries
Ingredients (serves 4)
- ¾ c. wheat berries
- 2 c. almond milk
- 2 Tbs. maple syrup, or more to taste
- sea salt
- 1 c. blueberries
- 1 c. cherries, pitted
- 1 c. strawberries, hulled & quartered
- sliced almonds
- poppy seeds
Combine wheat berries in a medium to large pot with almond milk, maple syrup, and a pinch of salt. Milk should cover wheat berries by about an inch...if it doesn't, add a bit more or some water. Bring to a boil, then lower heat to a gentle bubble.
Allow to cook, stirring from time to time, until wheat berries are tender (this can take anywhere from 25 minutes to an hour or more). Wheat berries will sweel and be tender, yet firm when done; mixture will still be a bit soupy. If you're making the grains ahead of time, you can cool them down and refrigerate at this point, gently reheating before service.
Adjust seasoning by adding more salt and/ or maple syrup, if you like. Stir in the berries and cherries. Sprinkle with as many sliced almonds and poppy seeds as you'd like.
recipe adapted from The Food Matters Cookbook by Mark Bittman
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Also, I wanted to give a heads up to all of the Mark Bittman fans out there...Sarah and Kate have started a new cook-along style group for his Food Matters Cookbook. It’s all about eating more plants and fewer animal products and processed foods — and the positive impact this has on our health and the environment. It's called the Food Matters project and it will be a weekly event (Mondays) starting February 6th. Check out the schedule of recipes so far and grab a hosting spot!I am sharing this post with:
Whole Food Wednesdays