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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Whole-Wheat Farina with Berry Swirl

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Whole-Wheat Farina with Berry Swirl Empty Whole-Wheat Farina with Berry Swirl

Post by Lobo Mon 26 Dec 2016, 6:16 pm

Whole-Wheat Farina with Berry Swirl Img61l
Whole-Wheat Farina with Berry Swirl

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
A bright berry sauce swirled into creamy whole-wheat cereal is a sublime alternative to oatmeal. Serve this comforting dish with a splash of milk and a sprinkle of turbinado sugar, if you like. If you don’t have fresh berries, use thawed frozen ones. For the most nutrition and best texture and flavor, choose stone-ground, organic farina over processed or instant cereal.


Ingredients:


  • 3 cups water
  • Pinch of sea salt
  • 1 cup whole-wheat farina
  • 1 cup fresh berries, such as raspberries, blackberries or
      blueberries, or a combination
  • 2 Tbs. sugar
  • 1/4 tsp. fresh lemon juice

Directions:

In a saucepan over high heat, bring the water to a boil. Stir in the salt. Slowly whisk in the farina, then reduce the heat to low. Cover and cook, stirring occasionally, until the grains are tender, 4 to 6 minutes.

In a blender or food processor, whirl the berries and sugar until smooth. Pour the puree through a fine-mesh sieve into a small bowl, using a rubber spatula or wooden spoon to press on the solids and extract as much juice as possible. Discard the solids. Stir in the lemon juice.

Spoon the farina into 4 bowls, dividing it evenly. Top each with a swirl of the berry puree. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

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