- 1 cup rye berries
- 3–4 cups water
- 1/4 teaspoon sea salt
- 1/4–1/2 cup whole milk
- 3 cups Rainier cherries, pitted
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- 1/4 cup toasted walnuts
- 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 1/4 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.