Wheat Berry Pilaf

I like to eat this as an alternative to oatmeal. Ya know, you have to mix things up. Wheat berries have satisfyingly chewy texture and wheaty flavor. Wheat berries are a great whole grain. The larger and less processed a grain is, the healthier it is for you. The more work your digestive system is doing, the better. For example the descending order of healthiness would be Whole oats, Irish oats, rolled oats, and instant oats. Wheat berries are what they call the whole kernels of wheat in a health food store. If you're a farmer or like me and have a farmer friend, you don't even have to go to the store. They just show up at your house. Thanks Steve and Karen. If you use wheat berries for other things, Like Lora's Weird Wheat berry Salad, wheat berries, like all (or at least most) whole gains will freeze well after they are cooked. I added a Tablespoon of brown sugar to Kristy's original recipe. She likes this with a little warm milk. I think milk is kind of disgusting, especially warm. So, I just eat mine plain. By the way, it's a cinnamon stick in the picture if you were wondering.

KRISTY’S WHEAT BERRY PILAF

INGREDIENTS

1 c wheat berries

3 c water

pinch sea salt

1 cinnamon stick

1 T dark brown sugar

1/3 c golden raisins

1/3 c dried cranberries

½ c chopped almonds, toasted

½ T butter or olive oil

Soak wheat berries 8 hours or over night. Drain. Place in heavy-bottomed pot with water, sea salt, brown sugar,and cinnamon stick. Cover and bring to boil. Reduce heat and simmer 1 ½ hours until tender. Stir in remaining ingredients. Cover and let sit 10 minutes. Drain off any excess liquid and remove cinnamon stick.