– courtesy Foodland Ontario; ontario.ca/foodland
Strawberry Breakfast Parfait with Wheat Berries
1 cup wheat berries
2 tbsp packed golden brown sugar
2 cinnamon sticks, broken in half
½ tsp salt
1 tub traditional Ontario ricotta cheese
¾ cup Ontario maple syrup
1 vanilla bean, split in half lengthwise
4 cups thinly sliced Ontario Strawberries
½ cup slivered almonds, toasted
Rinse wheat berries in colander; drain. Set aside.
In medium saucepan, whisk together sugar, 4 cups water, cinnamon sticks and salt. Add wheat berries to saucepan; bring to boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until wheat berries are tender, about 1½ hours. Drain any liquid and discard cinnamon sticks.
(Make ahead: Refrigerate in airtight container for up to 3 days; tuck in cinnamon sticks to extend flavour.) Meanwhile, in food processor purée ricotta until completely smooth. Add ½ cup maple syrup. Scrape vanilla seeds from pod, add into cheese. Process until smooth. (Make ahead: Refrigerate in airtight container for up to 3 days.)
In 8 dessert or wine glasses, put 2 tbsp wheat berries, heaping ¼ cup strawberries and heaping 2 tbsp whipped ricotta mixture. Repeat layering; sprinkle with almonds. Drizzle with remaining maple syrup.
Serves 8.