| 1. |
Pick through the wheat berries to remove sticks and debris, rinse in cold water and place in a slow cooker, cover with 6 cups of water and set on slow for 6-8 hours. |
| 2. |
While the berries are on their last hour or so, cover the poppy seeds in about 1/2 cup of boiling water and let soak for 30 minutes. Drain poppy seeds and place in a blender with the sour cream. Pulse on high for 30 to 60 seconds, or until you can see that all the seeds are broken down in to small particles. |
| 3. |
While the poppy seeds are soaking, chop walnuts and toast on a piece of foil in the oven at 350 °F (175 °C) for 10 minutes. Let nuts cool while you are prepping the rest of the dish. |
| 4. |
Drain wheat berries, combine with poppy seed and sour cream mixture, add the Splenda, mix well until thoroughly combined. Sprinkle each serving with walnuts, serve warm. |
| 5. |
Note: one serving is about 1 cup of wheat berry mixture with approximately 1 tablespoon of chopped toasted nuts (pictured in the photo). You can substitute 4 tablespoons of honey or sugar for Splenda, but add that in to your calories. |
| 6. |
Note: wheat Berries can be found in the health food or bulk section of most supermarkets. If your store doesn't carry them check nearest Whole Foods or Trader Joe's. |
