Wheat Berry Porridge with Spiced Cherry Compote
Instructions
- Porridge 1 cup wheat berries, rinsed and drained 4 cups water Pinch of salt ¼ cup light brown sugar ½ teaspoon ground cinnamon Pinch of ground nutmeg ½ cup chopped dried apricots 1 cup whole milk Greek yogurt and/or chopped nuts for serving, optional Spiced Cherry Compote 10 ounces frozen cherries 1 tablespoon lemon juice 6 tablespoons maple syrup 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamom Pinch of salt 1 teaspoon cornstarch The night before, place the wheat berries, water and salt into a medium saucepan. Bring to a boil. Reduce the heat, cover and simmer for 1 hour. Remove from heat and stir in the brown sugar, cinnamon, nutmeg and chopped apricots. Cover and let sit on the counter overnight or for at least 8 hours. The next morning, add the milk and heat to a low simmer. Simmer uncovered for 30 to 45 minutes, stirring frequently, until thickened. In a separate medium saucepan, combine all of the compote ingredients except cornstarch. Bring to a simmer and cook for 10 to 15 minutes or until reduced by half. Remove from heat and stir in the cornstarch. Serve the porridge with a dollop of the Spiced Cherry Compote and add more milk to reach desired thickness. Top with Greek yogurt and/or chopped nuts if desired. Leftover porridge can be stored in the refrigerator for 2 to 3 days and reheated to serve. Compote can be stored in the refrigerator for 3 to 5 days.
