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Cream of Wheat Berries with Cranberry and Cardamom
Posted By archives On March 20, 2010 @ 8:18 am In Breakfasts,Crockpot,Rice and Grains | 1 Comment
Submitted by: Sue in NJ
Recipe By: Robin Robertson, Fresh from the Vegetarian Slow Cooker
Serving Size: 4
1/2 cup wheat berries
1/4 cup cracked wheat
1/2 cup old-fashioned rolled oats
4 cups water
1/2 teaspoon salt — *see Note
1/4 teaspoon ground cardamom
1/2 cup dried cranberries, sweetened
Toss all ingredients EXCEPT cranberries in a 3 1/2 – 4 quart slow cooker; cover and cook on LOW for 6-8 hours.
Stir in the dried cranberries just before serving.
NOTES: Combine these great grains the night before so breakfast is ready when you are the next morning. This fragrant, hot cereal is good served with a little maple syrup or brown sugar and a splash of vanilla soy milk. Cinnamon or allspice may be used instead of cardamom. – notes by author.
*Omit salt for low-salt diets to save 266mg of sodium per recipe, 66.5 mg per serving.
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