Recipe: Cinnamon-Raisin Wheat Berry Bowl

With steamed milk and the nutty aroma of toasted wheat berries, this breakfast cereal is worth the wait. If you have cooked wheat berries on hand, scoop 1½ cups into your pot, and wholesome goodness is just minutes away.

Serves 2 in 1 hour
Recipe profile: High carb, Vegetarian

½ cup wheat berries, rinsed and drained
1½ cups water
1 cup 1% milk (or whole milk, soy, or almond milk)
¼ cup raisins
¼ teaspoon cinnamon
½ teaspoon vanilla extract (optional)

1. In a dry saucepan over medium heat, toast wheat berries for about 5 minutes, taking care to stir them with a wooden spoon so they brown and don’t burn. Once you start to smell the aroma of the wheat berries, you will know that they are sufficiently toasted.

2. Add water to wheat berries and bring to a boil over medium-high heat. Cover and let simmer for 45 minutes, or until wheat berries reach the desired texture.

3. Drain any remaining liquid, then add milk, raisins, cinnamon, and vanilla, if desired. Stir frequently to keep milk from scalding. Continue cooking until milk begins to thicken and raisins become plump, about 5 minutes.

4. Divide between two bowls and top with an extra sprinkle of cinnamon.

Per serving: 300 calories, 3g fat, 59g total carbohydrate, 6g dietary fiber, 12g protein
DQS COUNT (per serving): FRUITS ½     WHOLE GRAINS 1     DAIRY 1

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