Breakfast Wheat Berries

Updated: Feb. 8, 2023

Total Time

Approximately 1.5 hours (including overnight soaking and cooking; active prep time: ~15 minutes).

Ingredients

For 4–5 servings

• Grains & Base:

• 1 cup wheat berries (whole, rinsed)

• 5 cups water (divided: 4 cups for soaking, 1 cup for cooking)

• Seasonings & Sweeteners:

• ½ tsp salt (to taste)

• ¼ cup honey, agave syrup, or brown sugar (adjust to taste)

• ½–1 tsp rose water (optional, for aroma; omit if unavailable)

• 1 tsp ground anise or fennel seeds

• ¾ tsp ground cinnamon

• ⅛ tsp freshly grated nutmeg

• Dried Fruit & Garnishes:

• ½ cup raisins or other chopped dried fruit (e.g., apricots, dates)

• ⅓ cup chopped walnuts, almonds, hazelnuts, or mixed nuts (for garnish)

• 2 cups plain low-fat yogurt (optional, for serving)

• Pomegranate seeds (optional, for garnish)

Preparation

Step 1: Overnight Soaking

The night before: Combine wheat berries, 4 cups water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce heat to low. Cover and simmer for 1 hour. Remove from heat, stir in sweetener, rose water, ground anise/fennel, cinnamon, nutmeg, and dried fruit. Cover tightly and refrigerate overnight (or at room temperature for 5–6 hours).

Step 2: Morning Cooking

In the morning: Add the remaining 1 cup water to the saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Cook for 30–45 minutes until wheat berries are tender but retain a slight chew (they will split slightly at the end). If liquid evaporates too quickly, add ¼ cup water at a time to maintain a saucy consistency. Taste and adjust sweetener if needed.

Step 3: Serving

• Option 1: Enjoy the warm wheat berries directly from the saucepan, sipping the sweet broth. For creaminess, stir in a splash of milk (dairy or plant-based).

• Option 2: For a layered presentation, spoon ⅓ cup yogurt into bowls. Top with ½–¾ cup wheat berries and their sweet broth. Add chopped nuts and pomegranate seeds (if using) for crunch and color.

Storage & Advance Preparation

Cooked wheat berries (with broth) will keep for 3–4 days in the refrigerator. The dried fruit will absorb liquid and soften, enhancing the broth’s flavor while preserving texture.

User Reviews & Variations

• Pressure Cooker Hack: Used a pressure cooker to cook wheat berries (1:3 water-to-grain ratio) for 30 minutes.

• Rose Water Alternative: Omitted rose water, but the dish still turned out flavorful.

• Texture & Spice Adjustments: Loved the chewy texture! Next time, reduce fennel seed (hard to digest first thing) and honey.

• Sweetness Feedback: “Way too sweet—cut sugar by half next time.” Raisins/dried fruit provide enough sweetness; add more sweetener later if desired.

• Cultural Twist: Egyptian version (“Belilah” or “Bah-Lee-la”): Uses cracked wheat, soaks in milk overnight, cooks in milk with cinnamon, and adds sugar (no fruit). Tested with chopped apples for variation.

• Meal Prep Note: Slow-cooked in an Instant Pot with 4 cups water, but reduced liquid further. Yields 4–5 servings (1 cup wheat berries).

Note: Adapt spices, sweeteners, and garnishes to personal taste. Traditional Egyptian recipes often use cracked wheat and milk, while this version highlights whole wheat berries and dried fruit for a breakfast with depth.