April 04, 2005
Shelley's wheatberry breakfast
I do a double batch of the following recipe of an evening:
1 cup wheatberries (half soft, half hard)
4 cups water
1 t. salt
Wash wheat berries well. Place in large pot with water and salt. Bring to the boil, skimming off foam (!) that rises. When it starts to boil well, cover and lower heat to keep the mixture at a sturdy simmer. After 20 minutes, turn off heat, leave covered on the burner all night (Gallop transfers contents to a thermos: I haven't one of that capacity, and this method works just fine). In the morning, drain well. A serving is 3/4 cup.
I prepare my bowl of cereal as follows:
Put 3/4 cup in a bowl. Pour on skim milk to just below the surface of the berries. Microwave 2 minutes (you don't have a microwave: bring 3/4 cup wheatberries to a boil on stovetop with milk, let simmer uncovered till milk reduces a little). Meanwhile, chop 10-12 almonds and toast over medium heat (keep an eye on them: they burn easily). Slice or chop fruit ad lib. I have a cup or so of grapes in winter, berries in summer. When wheatberries are ready, add to bowl: 1-2 T. ground flaxseed, 1 good dollop low fat ricotta, mix well. Add fruit and almonds, mix well. (I like my porridge thick; you can thin it with skim milk ad lib.)
It's a bit of a patchke but it lasts you most of the morning, till you're ready for your yoghurt and rye cracker snack. And it provides bulk sans pareil. I have this before I go to bed, too.
Posted by BKG at April 4, 2005 10:04 AM
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