Title: Overnight Whole Grain Cereal
Categories: Digest Mar
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.

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