From Amy Riolo’s Dining With Diplomats blog.

Wheat berries are whole wheat kernels, and can be purchased at Middle Eastern, kosher and health food stores.

4 Servings


1 cup whole wheat berries (whole wheat kernels), rinsed

1/2 cup sugar or honey, or to taste

1 cup warm milk

1 tablespoon cornstarch

Handful of raisins

1 teaspoon roasted peanuts, unsalted, chopped

1 teaspoon slivered almonds

1 teaspoon walnuts, chopped

1 teaspoon dried coconut



1.  Eight hours or the night before serving, place whole grain in a large thermos and cover with boiling water. The next morning, the wheat will be puffed and tender. 

2.  In a medium bowl, combine sugar or honey, milk, and corn starch together.  Place cornstarch mixture and milk mixture in a medium saucepan over medium heat and stir to combine. Increase heat to high and boil, stirring, for 2 minutes.  Reduce heat to low, and cook until pudding has thickened. Taste, and adjust sugar, if necessary. 

3.  Stir in raisins and distribute into 4 dessert bowls.

4.  Mix peanuts, almonds, walnuts, and coconut together and sprinkle on top of pudding.  Serve warm.

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