A bright berry sauce swirled into creamy whole-wheat cereal is a sublime alternative to oatmeal and a cheerful yet hearty start to a cold winter morning. Serve this comforting dish with a splash of milk and a sprinkle of turbinado sugar, if you like. If you don’t have fresh berries, thawed frozen ones will do.
Whole-Wheat Farina with Berry Swirl
A pinch of sea salt
1 cup (6 oz./185 g) whole-wheat farina
1 cup (4 oz./125 g) fresh berries such as raspberries, blackberries or blueberries, or a combination
2 Tbs. sugar
1⁄4 tsp. fresh lemon juice
In a saucepan over high heat, bring 3 cups (24 fl. oz./750 ml) water to a boil. Stir in the salt. Slowly whisk in the farina and reduce the heat to low. Cover and cook, stirring occasionally, until the grains are tender, 4 to 6 minutes.
In a blender or food processor, process the berries and sugar until smooth. Pour the puree through a fine-mesh sieve into a small bowl, using a rubber spatula or wooden spoon to press on solids and extract as much juice as possible. Discard the solids. Stir in the lemon juice.
Spoon farina into 4 bowls, dividing it evenly. Top each with a swirl of berry puree and serve immediately. Serves 4.