| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, Mar95, Fatfree |
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
A Message from our Provider:
“St Valentine found true love – Jesus”