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.
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The Heirloom Bean + Grain club
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