Wheat Berry Breakfast Bowl
- CKD non-dialysis
- Lower Protein
- 1/2 cups wheat berries, uncooked
- 1 medium fresh pear
- 1 tablespoon butter
- 1/2 cup fresh cranberries
- 2 tablespoons crystallized ginger
- 1 teaspoons fresh orange zest
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- To cook wheat berries, bring 1-1/2 cups water and 1/2 cup wheat berries to a boil. Turn down heat to simmer and put lid on pan. Simmer for 30 minutes. Check for doneness and add extra water if needed. Continue cooking for 15-20 minutes, checking every 5 minutes until done. Wheat berries should be al dente or chewy.
- Thinly slice pear. Heat butter in sauté pan and add pear slices. Cook until tender.
- Add cranberries and chopped crystallized ginger to pears. Cook until cranberries start to burst.
- Add cooked wheat berries, orange zest, maple syrup and cinnamon. Stir until heated through. Serve and enjoy!
- Cook wheat berries the day before and refrigerate until ready to use. Cook extra to serve as a side dish or add to soups and salads.
- Wheat berries may be labeled as hard white or red whole grain wheat, and is often available in bulk bins in the grocery store.
- Add a splash of milk or milk substitute if desired.
- Substitute 1/4 cup dried cranberries if fresh are not available.
Submitted by: DaVita renal dietitian Nicole from California.
Nutrients per serving
Protein 3 g
Carbohydrates 36 g
Fat 2 g
Cholesterol 5 mg
Sodium 19 mg
Potassium 220 mg
Phosphorus 90 mg
Calcium 31 mg
Fiber 5.1 g
Kidney and kidney diabetic food choices
- 1 starch
- 1 fruit, low potassium
- 1/2 high calorie
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