Date: Thu, 02 Mar 95 10:11:52 EST
From: email@example.com (Jayne Spielman)
Recipe: Overnight Whole grain cereal
Here's an easy way to make whole grain breakfast cereal. It's based on
something I found in the Deaf Smith Country Cookbook years ago. Easy
and requires nothing other than a stovetop and a pan with a cover. I
used to make it all the time.
It's great because:
Don't have to watch for the boiling over
makes multiple portions
cooked grains can be included in another meal
can nuke a portion
1 part mixed whole grains (e.g. wheat berries, oats,
buckwheat, hulled barley, rye, millet, etc.)
3 parts water
1/3 part raisins (optional)
Add grains [and raisins, if using them]
Bring to boil again
Turn off heat
Leave overnight as is [or in a warm oven]
(NOTE: I usually add raisins to already cooked cereal because
I like the texture. They turn out differently if they are
added in the cooking stage. They plump up and are really soft,
which is nice sometimes. I guess other types of dried fruit
might work too.)
You can reheat this in the morning or eat it at room temp.
Suggested toppings included any of the following:
One variation the cookbook suggests is toasting and then
grinding the grains in a hand grinder before cooking.
Apparently, this makes the grains more nutty tasting.