Wheat Berry Breakfast

 
Thank you to Heidi Swanson of 101cookbooks.com for the gorgeous photo and inspiration

This recipe is so amazing and my husband and I were so suprised by how much we love this grain.  First I want to declare that it is so vitally important to eat breakfast every single day.  I follow this old saying: "breakfast like a queen, lunch like a princess, and dinner like a pauper".  Some days I prefer to have eggs and salsa, spinach, and beans (yes beans) for breakfast.  Other days I crave steel cut oats  or my beloved Ezekiel 4:12 cereal.  The following recipe is a heart warming, hearty, and super delicious breakfast recipe.  Many studies indicate that eating a breakfast made up of whole grains is a great set up to keep you on track eating healthy for the rest of the day.  The main ingredient, wheat berries, is a whole intact grain perfect for breakfast, lunch, or dinner.  It can be found at whole foods (or other health food stories) and many times in your regular grocery store now.  I buy them in bulk and they are super cheap.  I made the wheat berries ahead of time so they were ready for the morning, as they take an hour to cook.  You can revamp the recipe with more savory ingredients for a lunch or dinner, but this is a beautiful recipe that was ridiculously satisfying for breakfast, the one meal a day that we all seem to struggle with.  

Wheat Berry Breakfast Recipe:

1 cup Greek or Plain yogurt (I am not an advocate of low fat yogurt)

optional: 1/4 cup pure maple syrup or honey to sweeten the yogurt a tidbit
tablespoon of butter
2 firm pears, cored and chopped into 1/4-inch slices (or apples-whatever you like!)
1/2 cup pomegranate seeds
*3 cups cooked wheat berries

1/2 cup toasted almonds
1/2 cup dried fruit, chopped (I used raisons since they are less expensive, also get those in bulk)

Whisk yogurt and honey or maple syrup together (I didn't use syrup or honey, but I like the tang of plain yogurt) and set aside.
In a large skillet over medium-hight heat, sauté the pear slices butter for about five minute, or until they get a bit golden.  Add the wheat berries and pomegranate seeds to the skillet and toss gently for about a minute to warm through.
Serve family style or in individual bowls with a generous amount of the maple yogurt.  Sprinkle with plenty of almonds and dried fruit.


Serves 4-6.


*To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour.  Check and make sure the berries are al dente, drain, and set aside.