Slow cooker wheat and berry cereal - KOTA Territory News

Slow cooker wheat and berry cereal


1 cup whole wheat berries

1/2 teaspoon salt

3 cups water

1 cup fat-free vanilla yogurt

3 cups fresh fruit (sliced bananas or strawberries, chopped kiwifruit, blueberries or raspberries)

Directions: Combine wheat berries, salt and water in a small (4 quart) slow cooker.  Cook on low setting overnight (about 8 hours).  Spoon cooked cereal into bowls; top with yogurt and fruit.

Yields: 4 servings

Serving size 1 1/2 cups

Wheat and Barley Rissoto

1 cup wheat berries

1/2 cup pearl barley

2 tablespoons olive oil

2 cups mushrooms, sliced

2 shallots, minced

2 large garlic cloves, minced

1/2 cup Parmesan cheese, freshly grated

1 tablespoon parsley, chopped

1 tablespoon chives, chopped

1 tomato chopped

salt and freshly ground black pepper to taste


Add 3 cups of salted water to two separate pots and bring to a boil.  Add wheat berries to one saucepan and barley to the other.  Cook until tender, approximately 50 to 60 minutes.

In a small frying pan, heat 1 tablespoon of the oil over medium high heat.  Add the mushroom, shallots and garlic; saute until softened and fragrant, about 3 minutes.

Stir in the cooked wheat berries, barley, mushrooms mixture, cheese and 1 tablespoon oil, mix to combine.  Fold in herbs and tomato.  Add salt and pepper to taste and serve immediately.

Yields: 4 to 6 servings

Serving size: 1 cup

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