Creamy Wheat Berries with Honey

Preparation In a heavy 3-­quart saucepan, combine the milk and honey and bring to a boil. Stir in the wheat berries, cinnamon, and salt. Return to a boil, then reduce the heat and cook at a gentle boil for 30 minutes, stirring occasionally. Skim off and discard the skin that forms on top. Stir in the dates and continue cooking at a gentle boil, stirring occasionally, until the mixture becomes quite thick, about 15 minutes longer. Add more honey, if you wish. Serve hot in small bowls. Garnish with whipped cream, if you wish. Variations• Use raisins or dried currants instead of dates. • Stir in 1/2 cup chopped, toasted nuts just before serving—or use the nuts as a garnish. • Press the cooked mixture into timbales and unmold onto dessert plates. Surround with pear or apple slices. Reprinted with permission from Whole Grains Every Day Every Way by Lorna Sass. Copyright © 2006 by Lorna Sass. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. Lorna Sass is the award-winning author of more than a dozen cookbooks, including the bestselling Cooking Under Pressure. She holds a doctorate in medieval literature from Columbia University and lives in New York City. Visit her at www.LornaSass.com.

Preparation In a heavy 3-­quart saucepan, combine the milk and honey and bring to a boil. Stir in the wheat berries, cinnamon, and salt. Return to a boil, then reduce the heat and cook at a gentle boil for 30 minutes, stirring occasionally. Skim off and discard the skin that forms on top. Stir in the dates and continue cooking at a gentle boil, stirring occasionally, until the mixture becomes quite thick, about 15 minutes longer. Add more honey, if you wish. Serve hot in small bowls. Garnish with whipped cream, if you wish. Variations• Use raisins or dried currants instead of dates. • Stir in 1/2 cup chopped, toasted nuts just before serving—or use the nuts as a garnish. • Press the cooked mixture into timbales and unmold onto dessert plates. Surround with pear or apple slices. Reprinted with permission from Whole Grains Every Day Every Way by Lorna Sass. Copyright © 2006 by Lorna Sass. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. Lorna Sass is the award-winning author of more than a dozen cookbooks, including the bestselling Cooking Under Pressure. She holds a doctorate in medieval literature from Columbia University and lives in New York City. Visit her at www.LornaSass.com.