VegetarianNorth Dakota Farmhouse cuisine Breakfast

Red River Valley Wheat Berry Porridge

Name: Red River Valley Wheat Berry Porridge
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: North Dakota Farmhouse
Ingredients: 1 cup Wheat berries; 3 cup Water; 0.25 tsp Salt; 1 cup Whole milk; 4 tbsp Brown sugar; 0.5 cup Dried chokecherries or raisins; 2 tbsp Butter

A warm breakfast porridge of simmered whole wheat berries served with milk, brown sugar, and dried fruit. It showcases the hard red spring wheat the Red River Valley is famous for growing.

🇺🇸United States· North Dakota

Prep: 10 min
Cook: 60 min
Total: 70 min
Servings: 4
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Medium saucepan

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 5
carbs: 48
protein: 8
calories: 260

Instructions

1
Drain the soaked wheat berries. Add them to a saucepan with water and salt.
2
Bring the liquid to a boil. Turn down the heat and simmer, partially covered, for 45-60 minutes until tender and chewy.
3
Pour off any extra water if needed.
4
Spoon the porridge into bowls.
5
Top each bowl with milk, brown sugar, dried fruit, and a pat of butter.
6
Serve the porridge warm.

Chef's tips

Soak the wheat berries overnight to shorten the cooking time and make them evenly tender and chewy.

Storage

Refrigerate cooked porridge up to 5 days; it thickens further as it cools.

Reheating

Reheat on the stovetop with a splash of milk, stirring until warmed through.

Common mistakes to avoid

•Skipping the soak, which makes the wheat berries take longer to cook and gives them an uneven texture.
•Boiling the pot too hard, which can turn the porridge sticky and gluey.