Creamy Wheat Berry Porridge
(from largomason’s recipe box)
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.
Ingredients
- 1 1/4 cups old-fashioned rolled oats
- 1/2 cup raisins
- 2 cups nonfat milk or reduced-fat soymilk
- 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)
Directions
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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.