Cream of Wheat (Farina)

Cream of Wheat is actually a brand name, not food in and of itself. It is a brand of farina, which is a semolina wheat porridge. Cream of Wheat is ground more finely than other farina, so it tends to be lighter and smoother. If you can't find the Cream of Wheat brand or prefer using another farina, you can make this recipe with any farina. Just keep in mind the texture will be slightly different due to the coarser grind of other brands of farina.

Farina is processed and milled from hard wheat. The wheat grain is cracked and the bran particles are removed from the endosperm to create farina. Farina also contains the germ of the wheat grain.

Cream of Wheat is a great source of several important nutrients, including niacin, vitamin B6, thiamine, riboflavin, and folate. It’s also rich in iron, which is an important mineral that many vegans and vegetarians are lacking. However, it may not be a great dietary addition for everyone, as it contains gluten and can be relatively high in sodium, depending on the type, preparation method, and add-ins.

Cream of Wheat was created during the late 1800s by a North Dakota flour mill to prevent bankruptcy after the Panic of 1893. The new product was a way to use the part of the wheat not necessary for producing flour. It quickly became popular; so much so, the company had to move to Minneapolis (a milling hub) to expand its operations and keep up with the demand.

Variations: Because it is a blank canvas, Cream of Wheat is endlessly adaptable.

• You're not limited to a cinnamon stick for flavoring. Sprinkle in a few dashes of pumpkin spice, nutmeg, or cardamom.
• When serving, add a pat of butter and a sprinkling of brown sugar or swirl of molasses or maple syrup.
• A couple of tablespoons of canned pumpkin puree per serving and some pumpkin pie spice and toasted walnuts makes for a wonderful fall breakfast.
• Almost any fruit goes well with this porridge, including berries, mango, and peaches.
• A sprinkle of pumpkin seeds, almonds or walnuts adds crunch and a bit of protein.
• For a savory twist, skip the cinnamon and fold in some sharp cheddar cheese, top with a soft egg, chili crunch or hot sauce and scallions.
• One serving of cream of wheat has only 1 gram of fiber and 3 grams of protein. Add chia seeds to boost both (1 Tbsp has 4.5 grams of fiber and 2 protein. Also, if made with milk, this will add protein as will topping it with walnuts or almonds.

Cream of Wheat
Milk
Brown sugar

Cook the cream of wheat according to the instructions on the box. To serve, pour milk over and sprinkle with brown sugar.

You could also add some raisins, fresh or dried blueberries or other fruit.

Cream of Wheat (with option to add chia seeds)
from https://www.thespruceeats.com/

With Cinnamon, Fruit, and Honey, and option to add chia seeds from another website.

NOTE: Omega-3 Heat Sensitivity: The omega-3 fatty acids (alpha-linolenic acid) in chia seeds are highly sensitive to temperatures above 280°F to 320°F (140°C to 160°C). While boiling or baking might not destroy every nutrient, you will lose a portion of these beneficial fats. It is best to add them after cooking the cream of wheat.

3 tablespoons dry cream of wheat yields about 3/4 cup cooked (average single serving). 1/2 oatmeal yields 1 cup cooked. Use a 1:4 ratio (1 part cereal to 4 parts liquid) for a traditional texture.

FMM: Cream of wheat is quite bland and definitely needs flavoring, some sort of fruit and honey. Perhaps brown sugar would be better than honey; it would add more flavor. I don't think I will make it very often. I like oatmeal much better. And it sat somewhat heavy in my stomach. Maybe the chia seeds were not fully expanded.

2 cups water or whole milk or non-dairy milk of your choice [used 1 3/4 cup almond milk and it was plenty]
1 (3-inch) cinnamon stick [skipped]
1/3 cup Cream of Wheat (2 pkg)
1 Tbsp chia seeds (optional)
Granulated sugar, to taste [skip, add fruit and honey instead]
Milk, to taste
Sliced bananas, optional
Blueberries, optional
Drizzle of honey, optional garnish

Add the water and the cinnamon stick to a saucepan. Cover the pot and bring the water to a boil.

Add the Cream of Wheat. Using a whisk, stir well so there are no lumps.

Reduce the heat to low and simmer uncovered for 2 to 2 1/2 minutes until the Cream of Wheat has thickened,

[If adding chia seeds, once the cream of wheat is ready, turn off the heat, add the chia seeds and cover the pan. The chia seeds should expand within 5 or more minutes.]

Remove from the heat and discard the cinnamon stick.

Sweeten with sugar and milk, stirring until everything is fully incorporated. Top with fruit and drizzle with honey if desired. Serve and enjoy.

2 servings