Creamy Wheat Berry Porridge

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.