We've been sneaking our wheatberries into places where we'd usually eat rice or quinoa (wheatberry fried rice for lunch yesterday). But I've also been eating them mixed with Greek yogurt, walnuts, and raisins (sometimes with cinnamon and maple syrup), for a better-than-oatmeal breakfast.
As usual, the Internet has more elaborate variations. 101 Cookbooks has a beautiful Wheat Berry Breakfast Bowl, featuring
Thin slices of sautéed pears, ruby-hued cranberries, and plump, golden wheat berries are sweetened with generous dollops of maple-sweetened yogurt and finished with plenty of toasted pecans and a sprinkling of dried persimmons, ginger, and dates.Food Gourmand has another variation on that recipe, with bananas, mangoes, dried apricots, and cherries. And Eating well makes a hot cereal version that sounds more like standard oatmeal.
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Whoa guys, not sure what you found to do with your abundance of parsley but I just made Bittman's Cream of Parsley Soup (from the veg cookbook), with onions, and mushroom broth, and it's pretty delicious.
ReplyDeleteWheatberries for breakfast sounds like a great idea!
--former Anonymous, but not the one with the recipe you wanted
Thanks, black.of.the.woods! I'm working on a parsley post now (just made parsley pesto), but we have two bunches left. Will definitely check out the soup.
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