Wheat Berry Breakfast Bowl
- Number of Servings: 5
Ingredients
1 cup Greek yogurt1/4 cup maple syrupscan tablespoon of extra-virgin olive oilscant tablespoon of butter2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices1/2 cup fresh cranberries3 cups cooked wheat berries* (see head notes for alternatives)1/2 cup toasted pecans1/2 cup assorted dried fruits, chopped (I used equal portions of dried persimmons, dates, and crystallized ginger)
Whisk the yogurt and maple syrup together and set aside.
In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so - just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat berries to the skillet and toss gently.
Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.
Serves 4-6.
*To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they’re done is to taste a few. Drain and set aside.
Number of Servings: 5
Recipe submitted by SparkPeople user MADEMCHE.
In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so - just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat berries to the skillet and toss gently.
Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.
Serves 4-6.
*To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they’re done is to taste a few. Drain and set aside.
Number of Servings: 5
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 417.7
- Total Fat: 12.8 g
- Cholesterol: 4.0 mg
- Sodium: 200.9 mg
- Total Carbs: 67.8 g
- Dietary Fiber: 8.8 g
- Protein: 10.9 g
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