WHEAT BERRY PUDDING RECIPES

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WHEAT BERRY PUDDING RECIPE - WEBMD



Wheat Berry Pudding Recipe - WebMD image

Here, wheat berries are cooked with maple-sweetened, spiced milk to make a homey pudding. Try it for dessert or even breakfast—adjusting the maple syrup to your preference.

Provided by WEBMD.COM

Total Time 2 hours

Prep Time 45 minutes

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 9

1 cup wheat berries
2 tablespoons plus 3 cups low-fat milk
1 cinnamon stick
1 strip orange zest
Pinch of salt
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup low-fat maple yogurt

Steps:

  • 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.
  • 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).
  • 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 from the heat; discard the cinnamon stick and orange zest. Stir in maple syrup and vanilla.
  • Serve warm or chilled, sprinkled with cinnamon and topped with a dollop of maple yogurt, if desired. (Stir in more milk if the pudding gets too thick as it stands.)

Nutrition Facts : Calories 182 calories, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 6 mg, CarbohydrateContent 35 g, ProteinContent 7 g, SodiumContent 71 mg, SugarContent 17 g

WHEAT BERRY PUDDING RECIPE - HOW TO COOK WHEAT BERRIES



Wheat Berry Pudding Recipe - How to Cook Wheat Berries image

Sweet potato and butternut squash make this lightly-sweetened wheat berry pudding so wholesome and satisfying, you can eat it as dessert or a meal on its own!

Provided by June Xie

Categories     vegetarian    autumn    brunch    Sunday lunch    winter    breakfast    brunch    dessert

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 9

2

cinnamon sticks

20

cardamom pods, lightly crushed (optional)

1

sweet potato, peeled and cubed

1/2

small butternut squash, peeled and cubed

1

(12-oz.) can evaporated milk

3 c.

water, plus more as needed

2 c.

cooked wheat berries

1/4 tsp.

rosewater (optional)

Toasted pumpkin seeds, for topping (optional)

Steps:

  • In a large pot over medium-high heat, combine cinnamon, cardamom, sweet potato, pumpkin, milk, water, and cooked wheat berries. Bring to a boil, then reduce heat to low and cover pot with a lid. Cook until mixture has thickened and sweet potatoes are creamy, about 40 minutes. Stir in rosewater, if using, and remove from heat. If mixture is too thick, gradually stir in water to loosen to desired consistency. Serve topped with pumpkin seeds, if desired.

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