WHEAT BERRY PORRIDGE

❚ 1 cup (250) wheat berries

❚ 1 1/2 cups (375 ml) raw whole almonds

❚ 2 cups (500 ml) water

❚ 1/2 cup (125 ml) chopped blanched almonds

❚ Butter, for greasing

❚ 1/2 tsp (2 ml) salt

❚ 3 tbsp (45 ml) poppy seeds

❚ to 4 tbsp (45 to 60 ml) honey

❚ Sour cherry preserves (optional)

1. Soak the wheat berries overnight in cold water.

2. The next day, make almond milk by placing the raw almonds in a medium saucepan with the water. Bring to a boil, then remove the pan from the heat and let the almonds steep until the liquid cools to room temperature. Drain the almonds, reserving the liquid. The almonds themselves can be saved for another use (see Notes, below).

3. Preheat the oven to 325°F (170°C). Toast the chopped almonds until golden, about 8 minutes. Set aside.

4. Raise the oven temperature to 350°F (180°C). Grease a lidded 1 1/2-quart (1.5-L) earthenware casserole. Drain the wheat berries, place them in the casserole and add the salt.

5. Bring the almond milk to a boil and pour it over the wheat berries. Cover the casserole and bake for 1 1/2 hours, until the wheat has absorbed most of the water and is tender but still a bit chewy.

6. While the wheat berries are cooking, soak the poppy seeds in warm water for 30 minutes to soften, then drain and grind finely in a mini food processor.

7. When the wheat berries are done, stir in the poppy seeds. Add honey to taste, mixing well. Transfer the porridge to a serving dish. Serve slightly warm or at room temperature, sprinkled with the toasted almonds and with sour cherry preserves, if desired.

Notes: The poppy seeds should be fresh, since stale seeds can taste bitter and rancid after grinding. Drained, pitted whole Morello cherries in syrup can be used to garnish the kutya if you don’t have sour cherry preserves on hand.

Makes: 24, serves 4 to 6