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Creamy Soft Wheat Berry Porridge
The secret here is pulsing the soaked grains in a blender first. It gives hearty wheat berries or millet a texture strikingly similar to steel-cut oats, allowing them to cook much faster on the stove. Rich whole milk and a touch of butter create a creamy, satisfying base that'll warm you up on chilly mornings. You'll love how easily it adapts to your favorite toppings, from fresh fruit to a heavy drizzle of maple syrup.
Equipment
- Blender
- Saucepan
- Stovetop
Ingredients
- 1½ cups soft wheat berries or millet
- 2½ cups whole milk
- 3 tablespoons unsalted butter
- ½ teaspoon fine sea salt
Instructions
- 1Put the wheat berries or millet in a large bowl and cover them with a few inches of cold water. Leave them to soak overnight at room temperature.
- 2Drain and rinse the soaked grains the following morning. Transfer them to a blender and pulse for roughly one minute until they look like steel-cut oats. Pour in up to one cup of water if the blades get stuck.
- 3Combine the whole milk, butter, salt, and two cups of water in a large saucepan. Place the pan over medium heat and bring the liquid to a gentle boil.
- 4Stir the blended grains into the boiling liquid. Cook for 12 to 15 minutes until the grains soften and the mixture thickens. Stir frequently here. Milk burns easily and can scorch the bottom of the pan.
Notes
- Serving: Top your warm bowl with maple syrup, a splash of cream, fresh berries, or toasted nuts.
- Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk to loosen the texture.
Recipe Details
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