Wheat Berry Casserole with Cherries

Wheat seeds or berries are chewy when cooked and can be served either as a side dish like rice or as a main dish. This casserole makes an interesting and satisfying evening meal when accompanied by a leafy green salad.

Casserole:
2 cups (500 ml) wheat berries
1/3 cup (80 ml) butter
2 free-range eggs
1/3 cup (80 ml) Rapadura sugar
1/4 tsp (1 ml) sea salt
rind of one lemon
3 cups (750 ml) whole milk
2 cups (500 ml) red pitted cherries

Cherry Sauce (optional):
2 cups (500 ml) red pitted cherries, canned
1 1/2 Tbsp (17 ml) arrowroot powder

Cover wheat berries with water and soak overnight (at least 12 to 15 hours--the longer you soak, the less you have to cook). Combine milk, butter, lemon rind and salt in a medium size pot and heat until milk boils. Turn heat down immediately and add the wheat berries. Let simmer for at least one hour, until the berries have soaked up the milk.

Remove from stove and cool. Beat egg yolks and half the sugar until fluffy and mix with wheat berries. Layer mixture in a greased casserole dish, alternating wheat berries and cherries, finishing with wheat berries. Beat egg whites with remaining sugar until peaks form.

Spread mixture over casserole dish and bake in preheated oven on 350°F (180°C) for 20 minutes until golden brown. Serve immediately.

Cherry Sauce (optional):
Drain cherries and set aside liquid. Combine two tablespoons (30 ml) liquid with arrowroot powder in a small bowl or glass until powder dissolves. Gently heat remaining liquid in a small saucepan until it boils. Remove from heat and stir in powder mixture until translucent (about a minute). Cool and serve on the side.

Source: alive #224, June 2001