Porridge with Dried Fruits and Nuts
With a touch of sweetness and plenty of piquant fruits, this comforting breakfast porridge is just right.
- Servings: 4
Source: The Martha Stewart Show, January 2012
- 3/4 cup wheat berries
- 1/2 teaspoon salt
- 1 cup Irish steel-cut oats
- 1/2 cup milk, plus more, warmed, for serving
- 3 tablespoons unsulfured molasses
- 3 tablespoons honey
- 3/4 teaspoon ground cinnamon
- 3/4 cup mixed dried fruit, such as cranberries, currants, raisins, and chopped figs or apricots, for serving
- 3/4 cup walnuts or pecans, toasted and broken into large pieces, for serving
Fill a large pot with water; cover and bring to a boil. Add wheat berries and return to a boil. Cook until grains are al dente, about 1 hour. Drain.
Meanwhile, bring 4 cups water to a boil in a medium saucepan. Add salt and oats and cook, stirring, until beginning to thicken, about 3 minutes. Reduce heat to medium low and simmer until almost all liquid is absorbed, about 30 minutes. Add 1/2 cup milk along with molasses, honey, cinnamon, and drained wheat berries. Cook, stirring constantly, until heated through and thick, about 5 minutes.
Divide porridge among shallow bowls and pour warm milk over top. Sprinkle with dried fruits and toasted nuts, dividing evenly, and serve immediately.