Wheat Berry Porridge

This idea for this surprisingly hearty recipe actually came from a wild rice porridge, but when we tried the original, something about the wild rice just didn't work for Justin, and we just kept tweaking it from there until we ended up a recipe we really liked.  We had it as a side dish with the pumpkin spice waffles, but it can also be a great filling breakfast all on it's own.

Wheat Berry Porridge
2 cups wheat berries
5 cups water

(I don't really measure any of the rest of this- I just kind of sprinkle on spices and drizzle in the honey to taste- but the spice measurements from the original recipe are a good starting point)
1/4 cup honey (or more to taste)
1 cup chopped pecans
1/2 cup dried apples, chopped (lots of other dried fruits would work well- this time around I actually added some dried coconut)
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
dash of nutmeg
dash of ginger
dash of allspice
Plain yogurt (I don't measure this- just enough to make it have a good porridge-like texture)

To cook the wheat berries, bring the water to a boil in a large pan or stock pot and add the wheat berries.  Reduce heat and simmer for an hour.  Drain, and place the wheat berries in a large bowl.  Add the rest of the ingredients.