Whole wheat berries for breakfast

Are you tired of your normal oatmeal or cereal breakfast? Then why don’t you give whole-wheat berries a try? They’re pretty simple to prepare and unless you’re gluten intolerant they’re good for you.

They are a good source of fiber, protein, magnesium and some B vitamins. They make for a very healthy, nutritious and hearty breakfast.

Slightly chewy, sweetened with a tiny bit of sugar, flavored with hints of rose-water and orange blossom water, and sprinkled with some nuts; they are perfect.

The rose and orange blossom water transport you to a thousand and one Arabian nights while the nuts add crunch, protein, healthy fats and overall good nutrition.

Even though cooking the berries can take up to an hour on the stove top, there’s nothing much else to do. Once the wheat is cooked, add the flavorings and enjoy. The leftovers can be stored in the fridge for practical additions to dishes throughout the week or for the quick breakfast recipe I’m sharing today.

Depending on the quantity you have prepared, you can take care of breakfast for a whole week. Heat a cup in the morning and you’re few minutes away from enjoying breakfast. I would also use the cooked wheat by itself instead of oat groats in my oatmeal parfait.

July 2013 021

Cooked wheat berries without the nuts, that’s how my girl likes them!

Ingredients (1 serving)

  • 1/2 – 3/4 cup cooked whole-wheat berries, preferably organic
  • 1 teaspoon rose water
  • 1/2 teaspoon orange blossom water
  • 1 teaspoon sugar (optional) (can use honey, maple syrup..)
  • raisins, almonds, walnuts, pistachios (to taste) ( can substitute cranberries, pine nuts…)

Put 1 cup uncooked wheat berries with 3 cups of water in a saucepan* and bring to a boil. Reduce the heat, cover and leave to simmer. Start checking after 30 minutes, and then every 10 minutes until they are cooked. They normally take from 50 minutes to 1 hour. This quantity makes around 3 cups of berries, so if you’re using it all to make this healthy breakfast, you’ll end up with 4 to 6 servings. If not, store in the fridge with the cooking water and scoop and reheat as needed before adding the mix-ins.

If serving immediately, scoop 3/4 of a cup with a bit of the cooking water, mix in the flavorings to your taste and add the nuts and raisins.

You can use vanilla extract instead of the rose and orange blossom water.

And since it is pomegranate season, you can enjoy it with some pomegranate seeds as well.

Bon appetit!

* You can use the pressure cooker for a faster cooking time.

3 thoughts on “Whole wheat berries for breakfast

  1. And now with St. Barbara on its way, this is perfect. I used to ask mom to make lots of it so that i can eat it in the morning with little sugar.
    The good thing is you can flavor it the way you want.

    BTW, I was at Urbanista Gemmayze and they have it in the salad bar. DELISH!

  2. Pingback: A’atayef w A’ameh (Stuffed mini pancakes and Whole wheat berries desserts) | Cookin' five square meters

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