Before going into this week's recipe, I wanted to let you all know, I'm going to be teaching my first cooking class, on the Art of the Sandwich Cookie! If you're in New York on Thursday, August 5, you can come bake with me at the Whole Foods on Houston and Bowery. Check out the link here.
Now, onto wheatberry pudding...
Yes, whole grains are good for you. But just what exactly are you supposed to do with a grain of millet, a kernel of farro, or a wheat berry?
I never expected the answer to be: make a delicious low-fat dessert. However, that's just what this recipe for Wheat Berry Pudding from Eating Well is.
What exactly is a wheat berry? Simply a whole wheat kernel with its husk removed. You can find them in health food stores, sometimes designated as "soft" or "red" or "white," but the label doesn't matter. They'll all work for this recipe.
You begin by simmering the berries for about an hour, after which they become somewhat tender, a bit like risotto that's on the al dente side. This step can be done in advance. Next, churn them up in a food processor. (Definitely do not try this with an immersion blender, or you'll have kernels flying all over the kitchen.)
Throw the chopped berries back into a large saucepan with three cups of milk and bring the mixture to a boil. Do not cover, as the milk almost always boils faster than you expect and overflows all over your stove. For seasoning, the recipe calls for adding a cinnamon stick and orange peel.
After about twenty-five minutes, you've got something akin to rice pudding, though a bit chewier. Add maple syrup and vanilla for sweetness and flavor, then top however you like. Yogurt's a healthy substitute for the whipped cream in the photo. A little sprinkle of cinnamon on top never hurts either.