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Title: Whole-Grain Breakfast Cereal
Categories: Breakfast Digest
Yield: 4 Servings
| 1 | c | Whole wheat berries |
| 1 | c | Whole rye berries |
| 1 | c | Whole triticale |
| 1 | c | Whole barley |
| 1 | c | Brown rice |
| 1 | c | Buckwheat groats |
| 1 | c | Millet |
| 1 | c | Sesame seeds |
| 1 | c | Flaxseed |
| 1 | c | Lentils |
| 10 | c | Oat groats |
I mix it up, then cook a pot of it by measuring 2 cups of cereal to 5 cups of water, bringing it to boil, & then letting it sit over night. Then I have a bowlful each morning, heated in the microwave until the cooked cereal is gone and I need to make more. Or you could do the same with a smaller amount, for one serving, say, try 1/4 cup of cereal. It's very chewy and satisfying. And of course lots of whole grains. Sometimes I just use oatmeal instead of oat groats, since they are difficult to find and I like the consistency that oatmeal adds. In the book he has a little paragraph about each grain, explaining what vitamins/minerals it has & what it's good for.
Shared by Zoe
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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