Multigrain Breakfast Porridge

Multigrain Breakfast Porridge (Adapted from CL)

4 1/2 cups water
1/2 cup dry wheat berries, rinsed
3/4 teaspoon salt
3/4 cup old-fashion rolled oats
3 tablespoons dry quick-cooking grits
1/4 to 1/2 cup milk
1/3 cup pure maple syrup
1/2 cup mixture of dried golden raisins, cranberries and cherries

In a large saucepan, add water, wheat berries and salt - bring to a simmer, cover, reduce heat and continue to simmer for 20 minutes.

Stir in rolled oats - simmer, uncovered, 12 minutes, stirring often. Stir in grits and let simmer for 5 minutes, stirring often.

Stir in milk (we used 1/4 cup total, if you want it more loose, add more) and syrup - briefly simmer until the porridge thickens, about 1 to 3 minutes, stirring constantly. Remove from heat and serve with the dried fruit.

Makes about 4 servings.

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