Wheat Berry Porridge – Simple, Traditional, Comfort Food
This hearty and highly nutritious wheat porridge is a great alternative to oatmeal, and tastes better in my opinion. Make it sweet or savory by loading it with your favorite toppings for a comforting meal that can be eaten any time of day.
Purchasing our Nutrimill Harvest to grind our own wheat berries into fresh flour has been one of the best investments we’ve made in our kitchen. But now that our basement is stocked up with 5-gallon buckets filled with wheat berries, I wondered if there were other ways we could use them.
I learned that the wheat berries could be soaked and boiled to add to things like soups and salads, but our favorite way to use them has been to turn them into wheat porridge!
Wheat berry porridge checks all the boxes for us. It’s nourishing, budget friendly, can easily feed a crowd, is easy to make, and everyone enjoys it.
Ingredients in Wheat Berry Porridge
Wheat Berries – We prefer to use hard red wheat berries in this porridge for the extra protein. You could also use other types of wheat berries like spelt or einkorn.
Milk – Our favorite way to make this porridge is with whole milk, but you could substitute whatever type of milk or dairy free alternative that you prefer.
Water or Broth – If we are making a sweet porridge by topping it with fresh or dried fruit, I’ll use water to cook the wheat berries. However, if we are making a savory version topped with meats, cheese, and veggies, then I like to replace the water with chicken broth for extra flavor and protein.
Butter
Sea Salt
How to Make Wheat Berry Porridge
This recipe begins the night before you want to eat it. Soak the wheat berries with enough water to cover them by an inch or so. Let them sit overnight, covered.
Soaking the wheat berries helps to neutralize the phytic acid, making them more digestible and improve nutrient absorption.
The next day, drain most of the water. Using a high-powered blender (we love our Vitamix) or food processor, work in small batches to blend the wheat berries until they resemble the consistency of steel cut oats.
If the blender is getting stuck, add a bit more water.
Pro Tip: Working in small batches will help to not burn out your blender and achieve a better overall texture and result of the wheat berries.
Transfer the ground wheat to a large saucepan or Dutch Oven.
Add milk, water or broth, salt, and butter to the pot and heat over medium to high heat. Stir to break up any large chunks of porridge.
Continue cooking, stirring regularly for 20-30 minutes until a thick, creamy porridge is formed.
Note – The porridge will continue to thicken over time as it sits. To thin, stir in a bit of water or milk back into the porridge.
Wheat Porridge Questions
– What can I add to wheat berry porridge to make it sweet or savory?
For sweet wheat porridge, cook it with milk and water, and some of our favorite toppings include: fresh or dried fruit, nuts, a drizzle of maple syrup or honey, dried coconut, and chocolate chips.
To make it savory (my favorite), swap the water with broth if you have it available and top it with diced meat, shredded cheese, an over-easy or soft-boiled egg, veggies (cooked, fermented, or raw). The possibilities and combinations are endless!
– How do I reheat leftover porridge?
The porridge will congeal when it’s refrigerated. You can reheat it on the stove or in the oven, but stir in 1-2 cups of milk, broth, or water as it warms to bring it back to the consistency of a scoopable porridge.
– Can wheat porridge be made in advance?
You can make wheat porridge in advance, but keep in mind that it congeals after cooling so you will need to add additional liquid for a smooth, creamy consistency for serving.
Wheat Berry Porridge Recipe
Yield: 4 Servings
Ingredients:
– 1.5 cups wheat berries
– 2.5 cups milk
– 2 cups of water or broth (plus more water for soaking
– 1 tbsp butter
– 1 tsp sea salt
Directions:
1. Place wheat berries in a medium sized mixing bowl and add water until it covers the wheat berries by about 1 inch. Cover the bowl and let sit overnight.
2. The next day, drain most of the water from the berries.
3. Using a high-powered blender or food processor, work in small batches to blend the wheat berries until they resemble the consistency of steel cut oats. If the blender is getting stuck, add a bit of water.
4. Put the ground wheat in a large saucepan or dutch oven and add the rest of the ingredients (2.5 cups milk, 1.5 cups water or broth, 1 tbsp butter, 1 tsp salt).
5. Cook over medium-high heat, stir regularly to break up any porridge chunks. Continue cooking for 20-30 minutes until the porridge is a thick, creamy texture.
6. Serve and enjoy! Stir in liquid as needed as the porridge begins to cool and thicken.
For more nourishing breakfast favorites:
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Wheat Porridge
This hearty and highly nutritious wheat porridge is a great alternative to oatmeal, and tastes better in my opinion. Make it sweet or savory by loading it with your favorite toppings for a comforting meal that can be eaten any time of day.
Ingredients
- 1.5 cups wheat berries
- 2.5 cups milk
- 2 cups of water or broth (plus more water for soaking)
- 1 tbsp butter
- 1 tsp sea salt
Instructions
- Place wheat berries in a medium sized mixing bowl and add water until it covers the wheat berries by about 1 inch. Cover the bowl and let sit overnight.
- The next day, drain most of the water from the berries.
- Using a high-powered blender or food processor, work in small batches to blend the wheat berries until they resemble the consistency of steel cut oats. If the blender is getting stuck, add a bit of water.
- Put the ground wheat in a large saucepan or dutch oven and add the rest of the ingredients (2.5 cups milk, 1.5 cups water or broth, 1 tbsp butter, 1 tsp salt).
- Cook over medium-high heat, stir regularly to break up any porridge chunks. Continue cooking for 20-30 minutes until the porridge is a thick, creamy texture.
- Serve and enjoy! Stir in liquid as needed as the porridge begins to cool and thicken.
Notes
The porridge will continue to thicken over time as it sits. To thin, stir in a bit of water or milk back into the porridge.
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