Wheat kernels for breakfast
4 servings
120 minutes
Wheat kernels for breakfast are a traditional Russian dish dating back to ancient times when grain was the staple of nutrition. It combines the rich, nutty flavor of wheat with the aroma of honey, cinnamon, and nutmeg. Honey and dried fruits add sweetness to the porridge while nuts provide a pleasant texture. This dish is nutritious, warming, and energizing for the whole day. Slowly cooked, the porridge reveals all flavor nuances, and adding rose water and anise gives it a refined touch. Garnished with pomegranate seeds, it becomes not only tasty but also visually appealing. This breakfast is perfect for cold mornings, creating coziness and warming the soul.
1
Pour 100 ml of water over the wheat kernels, add salt and bring to a boil. Reduce the heat, cover with a lid and cook for 1 hour. Remove from heat and mix with honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and dried fruits. Cover with a lid and leave overnight.
- Water: 5 glass
- Salt: to taste
- Honey: 2.5 tablespoons
- Rose water: 1 teaspoon
- Ground star anise: 1 teaspoon
- Cinnamon: 0.8 teaspoon
- Nutmeg: 0.1 teaspoon
- Raisins: 60 g
2
In the morning, pour in the remaining water and bring to a boil. Cook for 30-45 minutes, stirring often, until the grains start to break apart at the edges. There should be a little liquid around the grains (add water if necessary). Taste for sweetness and sweeten if needed.
- Water: 5 glass
3
Mix with a small amount of milk or 1/3 cup of yogurt and serve the porridge with sweet broth.
- Crushed walnuts: 1 tablespoon
- Almond: 1 teaspoon
- Hazelnut: 60 g
4
Decorate as desired with a handful of nuts and a few pomegranate seeds.
- Pomegranate seeds (arils): to taste
