Recipe · Wheat
Frumenty (Wheat in Almond Milk)
Ingredients
- 1 cup wheat berries (or cracked wheat)
- 4 cups water
- 2 cups unsweetened almond milk
- A generous pinch of saffron threads, crushed
- 1/2 tsp salt
- Honey or sugar, to taste (optional, the original has none)
Directions
- Rinse the wheat berries and soak them overnight, or at least 4 hours, in cold water.
- Drain, put in a pot with the 4 cups water and the salt, and simmer partly covered for 60 to 75 minutes, until tender and slightly browned.
- Stir in 1 cup of the almond milk and simmer 15 minutes, uncovered, until thick.
- Stir in the saffron and remaining almond milk, warm through without boiling, and sweeten if you like. Serve as porridge or alongside roast meat.
Slow cooker option
Put the soaked, drained wheat berries, the water and salt in the slow cooker. Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours, until tender. Stir in the almond milk and saffron and cook on high 30 more minutes, until thick.