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Overnight Whole Grain Cereal

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      Title: OVERNIGHT WHOLE GRAIN CEREAL
 Categories: Digest, Mar95
      Yield: 1 Servings
 
      1    Part mixed whole grains
           (e g. wheat berries, oats,
           Buckwheat, hulled barley,
           Rye, millet, etc.)
      3    Parts water
    1/3    Part raisins (optional)
 
  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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