Traditionally, sweet dalia is made with milk and sugar; sometimes cardamom and walnuts are added as well. To make mine a bit healthier and more "breakfast-y," I added fresh strawberries instead of sugar. I also used almond milk, but real milk is just fine of course.
Once the cracked wheat is at the appropriate consistency, add the almond milk. Bring the almond milk to a boil and then let it simmer for a few minutes to allow it to thicken. If you want it to have a creamier and milkier consistency, you can add more almond milk. The strawberries and pecans will absorb some of the almond milk, so keep it slightly more milkier than you want it to be in the end.
Ingredients (serves 1-2):
- 1/4 cup cracked wheat
- 1/4 cup pecans or walnuts
- 4 to 5 medium strawberries
- 3/4 cup water (more if needed)
- 3/4 cup almond milk (more if needed)
- Toast the cracked wheat in a pot over low heat until golden brown, being careful not to burn it (roughly 5 to 7 minutes).
- Add water to the pot and bring it to a boil. Keep the lid on and simmer the water until absorbed.
- While the water is reduced, chop the pecans and dice the strawberries.
- Once the water is absorbed, check the texture of the cracked wheat to ensure it is to your desired texture. If it is not soft enough, add more water 1/4th a cup at a time.
- When the cracked wheat is the proper texture, add the almond milk and bring it to a boil. Keep the lid on and simmer the almond milk until it thickens slightly.
- Move the cracked wheat and almond milk to a bowl and add the pecans and strawberries.
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