Mark Bittman is thinking outside the (cereal) box for breakfast

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From New York Times , and
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Mark Bittman had one thought on breakfast: YAWNNN! So he decided to shake things up and started serving up breakfast items you would more closely associate with dinner. Things like black olives, miso, dried tomatoes, bok choy, and roasted carrots. Mark Bittman joins us with a stirring defense for serving wheat berries with soy sauce. Want a recipe? If you insist:

Wheat Berries With Sesame, Soy Sauce and Scallions

• 1 1/2 cups wheat berries
• Salt
• 1 tablespoon toasted sesame oil, or to taste
• 2 tablespoons soy sauce, or to taste
• 1/2 cup trimmed and chopped scallions.

1. In a 4- to 6-cup saucepan, combine wheat berries with a large pinch of salt and enough water to cover them by at least an inch. Bring to a boil and adjust heat so mixture bubbles gently.

2. Cook, stirring occasionally, until wheat berries are tender, about 35 to 45 minutes. Add boiling water as necessary to keep wheat berries covered and to keep them from drying out as they swell and become tender. Wheat berries are done when tender with a slight bite to them; ideally you will have cooked out all the water at about the same time they are tender, but if any remains, strain them. (At this point you can drain berries and refrigerate for up to a few days, then reheat when ready to serve.)

3. Fluff wheat berries with a fork and toss with sesame oil. To serve, drizzle with soy sauce and garnish with scallions.

Yield: 4 servings.

For more of Mark Bittman on breakfast, read his article, Your Morning Pizza in today's New York Times.