Although most Americans are familiar with ground wheat hot breakfast cereals such as Wheatena, few of us consider cracking whole wheat berries at home for breakfast. They are, however, aromatic and delicious, and much like oatmeal (either whole or cracked) in some rural areas of Italy. This recipe works well in the 3-quart cooker that I use for risotto and polenta. Just put it on to cook at night before you go to bed and awaken to delicious breakfast. Be sure to purchase “triple-cleaned” wheat from your health foods store or use a commercially prepared seven-grain cereal if you don’t want to go to the trouble of cracking your own wheat.

　　

Ingredients

serves 3 to 4

　　1 cup hard wheat berries

　　4 cups water

　　1/2 teaspoon salt

　　1 1/2 cups fresh ricotta cheese

　　Honey

　　Ground cinnamon, for garnish

　　Cocoa powder or shaved semisweet chocolate, for garnish

　　

Step 1

Pulse the wheat berries briefly in your blender or food processor, just enough to crack them into pieces. Do not powder them.

　　

Step 2

Place the cracked wheat, water, and salt in the slow cooker insert. Cover and cook on low overnight, about 8 hours.

　　

Step 3

In the morning, dish up servings of cracked wheat, then top each with a scoop of ricotta cheese. Drizzle generously with honey, and then sprinkle with ground cinnamon and a dusting of cocoa powder.

　　

Suggested Beverage

Step 4

You could conceivably kick-start your day Italian style with some grappa in your coffee, but I’m thinking a nice espresso or cappuccino after breakfast would do the trick—and make focusing on the drive to work a whole lot safer.

　　Gourmet Vegetarian Slow Cooker