Wheat Berry Summer Breakfast Bowl

This warm grain bowl makes a healthy and delicious breakfast. Delicious stone fruit at the peak pairs beautifully with nutty whole grains like einkorn or Rouge de Bordeaux, a rare grain featured in our Heirloom Bean and Grain Club. Top this with a vegan yogurt or some coconut cream to keep it vegan.

(Makes 2-4 servings)

Ingredients:

• 1 cup whole grains like Einkorn, Emmer Farro or gluten free Sorghum
• 4 cups water
• 2 cinnamon sticks
•  pinch of salt
• 6-8 ripe peaches, nectarines or plumbs cut into slices
• maple syrup
• pecans
• plain yogurt (diary free for vegan)

Directions:

1. Combine the wheat berries, water, cinnamon sticks and salt in a sauce pan. 

2. Add half of the stone fruit to the pot.

3. Bring to a boil, cover and then reduce to a simmer. Simmer for 20-30 minutes, until the grains are plump but not bursting.

4. Remove the cinnamon sticks, and the fruit skins with tongs. 

5. Serve in bowls with fresh plums, pecans and a spoon of yogurt. Sprinkle on some pecan halves and drizzle with maple syrup.

WHEAT BERRY SUMMER BREAKFAST BOWL

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Category

Breakfast

Servings

2-4

This warm grain bowl makes a healthy and delicious breakfast. Delicious stone fruit at the peak pairs beautifully with nutty whole grains like einkorn or Rouge de Bordeaux, a rare grain featured in our Heirloom Bean and Grain Club. Top this with a vegan yogurt or some coconut cream to keep it vegan.

Author:

Lisa Riznikove

Ingredients

• 1 cup whole grains like Einkorn, Emmer Farro or gluten free Sorghum
• 4 cups water
• 2 cinnamon sticks
•  pinch of salt
• 6-8 ripe peaches, nectarines or plumbs cut into slices
• maple syrup
• pecans
• plain yogurt (diary free for vegan)

View Cart (0) Checkout

Directions

1. Combine the wheat berries, water, cinnamon sticks and salt in a sauce pan.

2. Add half of the stone fruit to the pot.

3. Bring to a boil, cover and then reduce to a simmer. Simmer for 20-30 minutes, until the grains are plump but not bursting.

4. Remove the cinnamon sticks, and the fruit skins with tongs.

5. Serve in bowls with fresh plums, pecans and a spoon of yogurt. Sprinkle on some pecan halves and drizzle with maple syrup.

Related Recipes

Autumn Bean and Winter Squash Salad

As the leaves turn and a chill settles in the air, this Autumn Bean and Winter Squash Salad makes the perfect addition to your seasonal menu. With ...

Polenta Cakes With Cranberry Juniper Sauce

Bring a unique twist to your Thanksgiving table with these modernized Native American-inspired corn cakes, made entirely with Indigenous ingredient...

Jimmy Red Southern Cornbread Stuffing

Gluten-free Southern-style cornbread stuffing made with Jimmy Red heirloom cornmeal, onions, celery, and fresh herbs. Perfect holiday side dish.