Russian Wheat Porridge Kutya Recipes

Steps:

• Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water.
• The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking.
• The wheat is ready when the kernels burst open and the fluid is thick and creamy.
• Chop the poppy seed in a food processor (or coffee grinder) (or you can buy ground poppy seeds in some deli's) and set aside.
• Mix honey, sugar and hot water.
• Mix the honey mixture, poppy seeds, and chopped nuts and wheat.
• More honey can be added to taste.
• Keep in refrigerator.

Steps:

• Place wheat berries in a large pan with enough cold water to cover. Soak overnight.
• The next day, drain wheat berries and refill pan with 4 c. water. Stir in salt and bring to a boil. Reduce heat and simmer uncovered for 2 hours, or until wheat berries are tender. If water gets too low, add enough to cover wheat berries.
• While wheat berries are cooking, soak poppy seeds in a small bowl of lukewarm water for 30 minutes. Drain seeds and grind in a food processor or coffee grinder. Set aside.
• Preheat oven to 350°F. Spread almonds on a baking sheet and toast for 3 to 5 minutes, or until lightly toasted. Set aside to cool.
• When wheat berries are tender, drain and place in a large serving bowl. Stir in poppy seeds, honey, raisins, and two-thirds of toasted almonds. Mix well. Garnish with remaining almonds and sprinkle cinnamon over all. Serve warm.