Wheat Berry Breakfast Bowl

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 3/4 cup

Ingredients

  • 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

Nutrients per serving

Calories 174

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

Preparation

  1. 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.
  2. Thinly slice pear. Heat butter in sauté pan and add pear slices. Cook until tender.
  3. Add cranberries and chopped crystallized ginger to pears. Cook until cranberries start to burst.
  4. Add cooked wheat berries, orange zest, maple syrup and cinnamon. Stir until heated through. Serve and enjoy!

Renal and renal diabetic food choices

  • 1 starch
  • 1 fruit, low potassium
  • 1/2 high calorie

Carbohydrate choices

2-1/2

Helpful hints

  • 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.

Related Tags:

Fruit Lower Protein Stove Top

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