Wheat Berry Porridge

Wheat Berry Porridge 

This deliciously savory wheat berry porridge using our organic Sonora wheat berries pays tribute to the dish known as Congee. Deriving from East Asian cultures, this hearty and fairly simple to put together dish will surely keep you warm this winter. Get creative and have fun adding in your choice of ingredients! 

 Download a printable version of the recipe here.

Yield: 6 servings 
Tools: Pressure cooker

Ingredients:
1 cup BSM Sonora wheat berries (first pressure cooked)
4 cups room-temp chicken or vegetable stock
2 shallots (finely chopped)
4 cloves garlic (minced)
1 TBSP ginger (minced)
1 TBSP miso (or to taste)
2 TBSP fish sauce (or to taste)
1 TBSP garlic chili paste (or to taste)
Sesame oil
Optional Garnishes:
soft boiled egg
mushrooms (sautéed)
chili crisp
cilantro
green onion (thinly sliced)

Method:
In the bowl of a pressure cooker combine the dry Sonora berries and 4 cups of water. Follow the instructions on your pressure cooker for the multigrain setting. After pressure cooking, strain the berries and set aside.
In large sauté pan, add a generous amount of sesame oil over medium heat. Sauté the shallots, garlic, and ginger for 1-2 min. Add the pressure- cooked Sonora wheat berries to the pan and
swirl around in the oil. Allow the berries to slightly toast in the oil for 30 sec, then pour in 1 cup of chicken stock followed by the miso, garlic chili paste, and fish sauce. While frequently stirring
the Sonora wheat berries in the stock, pour in another cup of stock as soon as half of the liquid has evaporated. Continue this process with the remaining cups of stock. Using the back of a spatula, start to press the wheat berries into the pan to release more of the starch as this will
aid in the thickening.
Add in more seasoning ingredients such as the miso based on taste if you choose to do so.

Serve with the above suggested garnishes or whichever ingredients you choose for a hearty, nutrient packed breakfast, lunch or dinner!