Wheat Berry Pudding

Wheat berries are whole, unprocessed wheat kernels that contain all three parts of the grain, including the germ, bran and starchy endosperm. Only the hull, the inedible outer layer of tha grain has been removed. As a result, wheat berries retain all of the grain's vitamins, minerals and phytochemicals.

 

Wheat Berry Pudding

 

Active Time: 45 minutes

Total Time: 2 hours

Amount: 8 servings, about 1/2 cup each

 

Ingredients:

  • 1 cup wheat berries, (see Note below)

  • 2 tablespoons plus 3 cups low-fat milk, divided

  • 1 cinnamon stick

  • 1 strip orange zest (1/2 by 2 inches)

  • Pinch of salt

  • 1/2 cup pure maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/2 sliced banana (optional)


Preparation:

  1. Sort through wheat berries carefully; discard any stones. Rinse well. Place in a large heavy saucepan and add water to cover by 2 inches. Bring to a boil, reduce heat to medium-low, cover and simmer, adding more water if necessary, until the wheat berries are tender, about 1 hour. Drain well.

  2. Place the wheat berries and 2 tablespoons milk in a food processor. Pulse, scraping down the sides as necessary, until most of the wheat berries are coarsely chopped (some may remain whole).

  3. Combine the chopped wheat berries, the remaining 3 cups milk, cinnamon stick, orange zest and salt in a Dutch oven or other large, heavy-bottomed pot and bring to a boil. Reduce heat to medium-low and cook, stirring often to prevent sticking, until the mixture is very thick, 25 to 30 minutes. Remove the heat; discard the cinnamon stick and orange zest. Stir in maple syrup and vanilla.

  4. Serve warm or chilled, sprinkled with cinnamon and topped with banana, if desired. (Stir in more milk if the pudding gets too thick as it stands)

 

Notes:

Wheat berries of any variety (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent - you may find them labeled "hard red winter wheat" without the words "wheat berries". Find them in natural-foods markets and online at kingarthurflour. com. Some recipes instruct soaking overnight, but we found it unnecessary.