Whole-grain breakfast cereal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole wheat berries |
| 1 | cup | Whole rye berries |
| 1 | cup | Whole triticale |
| 1 | cup | Whole barley |
| 1 | cup | Brown rice |
| 1 | cup | Buckwheat groats |
| 1 | cup | Millet |
| 1 | cup | Sesame seeds |
| 1 | cup | Flaxseed |
| 1 | cup | Lentils |
| 10 | cups | Oat groats |
Directions
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 ¼ 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)