Wheat Berry Breakfast Bowl
Ingredients
The base
-
3
cups
cooked wheat berries
-
2
firm
pears, cored and chopped into thin slices
-
½
cup
fresh cranberries
The toppings
-
½
cup
toasted pecans
-
½
cup
assorted dried fruits, chopped (e.g., dried persimmons, dates, crystallized ginger)
The yogurt mixture
-
1
cup
Greek yogurt
-
¼
cup
maple syrup
For cooking
-
1
scant tablespoon
extra-virgin olive oil
-
1
scant tablespoon
butter
Instructions
- Whisk together the Greek yogurt and maple syrup, then set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Sauté the pear slices for about five minutes until golden, being careful not to burn them.
- Add the cranberries to the skillet and cook for another minute until softened.
- Add the cooked wheat berries to the skillet and toss gently with the pear and cranberry mixture.
- Serve the mixture in bowls, topped with the maple yogurt, toasted pecans, and dried fruits.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
150mg
Cholesterol
20mg
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