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Wheat Berry Pudding
Source: eatingwell.com (Entered by Lara Rasmussen Anderson)Warm and satisfying; an alternative to rice pudding with more fiber and a heartier chew.
Serves: 3-4
Ingredients
2 Tbsp
plus 3 cups soy/almond/coconut milk, divided
1
cinnamon stick
1 strip
orange zest (1/2x2in)
pinch
salt
1/2 cup
maple syrup
1 tsp
vanilla extract
1/2 tsp
ground cinnamon
Step by Step Instructions
- Sort through wheat berries carefully; discard any stones. Rinse well. Place in a large heavy saucepan and add water to cover by 2 inches. Bring to a boil, reduce heat to medium-low, cover and simmer, adding more water if necessary, until the wheat berries are tender, about 1 hour. Drain well.
- Place the wheat berries and 2 tablespoons soymilk in a food processor. Pulse, scraping down the sides as necessary, until most of the wheat berries are coarsely chopped (some may remain whole).
- Combine the chopped wheat berries, the remaining 3 cups soymilk, cinnamon stick, orange zest and salt in a Dutch oven or other large, heavy-bottomed pot and bring to a boil. Reduce heat to medium-low and cook, stirring often to prevent sticking, until the mixture is very thick, 25 to 30 minutes. Remove from the heat; discard the cinnamon stick and orange zest. Stir in maple syrup and vanilla.
- Serve warm or chilled, sprinkled with cinnamon and topped with a dollop of maple yogurt, if desired. (Stir in more soymilk if the pudding gets too thick as it stands.)
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