Overnight Whole Grain Cereal

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Overnight Whole Grain Cereal Ingredients

1 Part mixed whole grains	Rye, millet, etc.)
(e g. wheat berries, oats,	3 Parts water
Buckwheat, hulled barley,	1/3 Part raisins (optional)

Instructions for Overnight Whole Grain Cereal

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. Source: based on something I found in the Deaf Smith Country Cookbook years ago. Posted by jayne@ejv.com (Jayne Spielman) to the Fatfree Digest [Volume 15 Issue 31] Mar. 3, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: Cuisine: Uncategorized

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