Wheat: A Winter Treat
Wheat can be planted in autumn or spring and comes in multiple varieties. Winter wheat, despite its name, is planted in autumn and harvested the next summer.
Porridge made from nutty, sweet wheat berries provides a textural experience worth the extra cook time. Topped with sour cherries steeped in warm spices, it’s a combination of textures and flavors that I would happily eat every morning. To make this vegan, swap out the milk with your favorite dairy-free alternative.
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.
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