Overnight Whole Grain Cereal Recipe
Yield: 1 ServingsRecipe by luhu.jp
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp