1 1/4 cups old-fashioned rolled oats
1/2 cup raisins
2 cups milk
1/8 teaspoon salt
1 1/4 cups cooked wheat berries (see below)
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted in dry skillet 2-4 minutes
Bring milk to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook 3 minutes. Stir in cooked wheat berries (see below) and cook until heated through, about 1 minute. Sprinkle with toasted almonds and serve.
To cook wheat berries
Toast 1 cup wheat berries (optional) by baking at 375 degrees F on a baking sheet for about 10 minutes. Transfer them to a sauce pan and add 3 cups water and a big pinch of salt. Bring to a boil, reduce to simmer, and cover. After 45 minutes, taste a few after they’ve cooled. They should be chewy but not tough. If necessary, continue cooking and check the wheat berries every 5-10 minutes. When done, drain the berries in a strainer. If not using right away, store in a tightly covered container in the refrigerator for up to a week.
If you want to cook berries with rice for a pilaf (or cut the cooking time by about 15 minutes or so), soak them for 6-12 hours so the berries and rice cook at the same rate. Wheat berries taste great in both sweet or savory dishes. Have fun experimenting with them!