Recipe of Whole Grain Cereal - Food Recipes

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) Boil water Add grains [and raisins, if using them] Stir Bring to boil again Turn off heat Cover pot 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: milk-type stuff molasses fruit sesame salt maple syrup 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.