Whole Grain Cereal

Recipe: Overnight Whole grain cereal


Here's an easy way to make whole grain breakfast cereal. It's based on
something I found in the Deaf Smith Country Cookbook years ago. Easy
and requires nothing other than a stovetop and a pan with a cover. I
used to make it all the time.

It's great because:

Don't have to watch for the boiling over
makes multiple portions
cooked grains can be included in another meal
can nuke a portion


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.