Overnight Whole Grain Cereal

Categories: Digest | Mar95 | Fatfree

Serves: 1 Servings

Ingredients:

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

Instructions:
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.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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