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  Overnight Whole Grain Cereal
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 167
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
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