I'm afraid I'm a woman of few words as of late. They're being sucked into a manuscript due soon and future post for The Homemade Flour Cookbook (which by the way is available early!) June will be a big month for the book as I've got a good line-up of giveaways that are being paired with the book (*hint, something that grinds grains!)
In the meantime, this porridge. If you've never tried cracking grains for making porridge, now is the time. I started doing this with millet first, but I've transferred it into so many different breakfast dishes. I'm making a push for rye right now. It's wheat's cousin that is a bit sweet and a bit earthy.
PrintCracked Rye Porridge with Roasted Molasses Cherries
- Yield: 2 1x
Ingredients
Scale
- 1 cup rye berries
- 3-4 cups water
- ¼ teaspoon sea salt
- ¼-½ cup whole milk
- 3 cups Rainier cherries, pitted
- 1 tablespoon molasses
- ½ teaspoon cinnamon
- ¼ cup toasted walnuts
Instructions
- Preheat oven to 400˚.
- In a blender or food processor, run rye grains for a 20-30 seconds until the grains have "cracked" and turned partially into flour (you want a combination of whole grains/cracked grains.) Place in a pot with water. bring to a boil, reduce to a simmer, cover, and cook until grains are tender and water has been absorbed, 30-35 minutes. Check the porridge every so often and if the water is absorbing before grains are tender, add ¼ cup more water at a time.
- While grains cook, place pitted cherries in a roasting pan and drizzle with molasses and sprinkle with cinnamon. Cook until cherries have released their juices, 20-22 minutes. Remove from oven and with the back of a fork, press the cherries to release remaining juices. Stir mixture to combine well.
- Once porridge is done, add whole milk to thin to desired consistency. Pour extra juices from strawberries into the rye mixture. Divide into two bowls and top with roasted cherries and walnuts.
Millie l Add A Little says
Love the deep earthy taste of rye so this is right up my street!
http://youtube.com/addalittlefood
Emma says
What a lovely breakfast. I've only used rye berries in salads but am always trying out new grains in the mornings.
Do you think this would work with barley too?
Kathryn says
That cherry topping sounds perfect - a lovely breakfast for a summer morning.
Shannon says
Hi Erin, I just wanted to say that my copy of your book arrived the other day and it's absolutely fantastic. I love the way that it's organized, and even though I know it's not intended to be a vegan cookbook, I've gained a lot of inspiration from the recipes. Your rustic flavor pairings are just the best. I truly enjoyed reading and I'm so glad that I bought a copy - we'll be keeping it close to the kitchen. Thank you for what you do!!
Katrina @ Warm Vanilla Sugar says
I've never had cracked rye before! This porridge looks lovely!
Tina | Mademoiselle Gourmande says
Wow, this sounds and looks delicious. My mom used to make a similar porridge... So I'm definitely going to try that!! 🙂 Rye berries, never used them at all!
Keren says
Oh yumm.... this looks delicious. I must see if I can find rye berries in Sydney, Australia. I don't think I've seen it around here somehow.
Samina | The Cupcake Confession says
ooooooh!!!! I'm LOVING the look and sound of these!!!!!!! Need to make these for breakfast!!!!
Carla says
Amazing suggestion! I have to buy your book! Everytime that i visit your site i get surprised with delicacies
Joanne says
I love rye berries in salads, but have never thought to make a cereal out of them! Loooovveee it! Plus those cherries on top are, well. The cherries on top.
Monique Lysakowski says
I love Rye and think it is a good switch-up to regular oats or even steal cut oats. I can buy at my health food store Kibbled Rye ( it is exactly like steel cut oats but it's Rye ) in the baking section and I make something very similar but using cocoa/cacao and stewed cherries to make a " black foresteque" type flavour.
I think Rye goes well with coco/chocolate flavours
Cannot wait to try this recipe