Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Water |
| ½ cup | Vanilla soy milk |
| ⅛ cup | Brown rice |
| ¼ cup | Coarse corn meal (polenta) |
| ¼ cup | Wheat bran |
| ½ cup | Thick oats |
| ⅛ cup | Toasted buckwheat |
| 1 teaspoon | Black strap molasses |
| 2 tablespoons | Honey |
| 1 teaspoon | Powdered ginger |
| 1¼ teaspoon | Cinnamon |
| ⅛ teaspoon | Sea salt |
| 2 tablespoons | Soy protein powder |
| 1 teaspoon | Vanilla extract |
| ½ cup | Fresh blueberries |
| \N x | Maple syrup |
In a medium-sized sauce pan: Overnight: soak rice in sea salted water.
Morning: Bring same water to a boil. Add corn meal, oats, bran, molasses, honey, ginger, cinnamon. Reduce heat and simmer covered for 10 minutes; then add buckwheat, soy milk and protein powder. Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5-10 more minutes or until desired consistancy. Remove from heat, transfer to a large bowl and stir in vanilla and berries.
Top with maple syrup if you have a sweet tooth.
From: Julie DiBiase <jules@...>. Fatfree Digest [Volume 9 Issue 45] Aug. 5, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV