Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Text Only

1 cup any rolled or flaked cereal: i.e. oats, barley, rice, rye,
millet, triticale, wheat. 2 1/2 cups water for 1-1 2/ hours.

1 cup quick oats, 2 1/2 cups water for 30-45 minutes.

1 cup cornmeal, 2 1/2 cups water for 1 1/2 hours.

1 cup hulled, i.e. millet, rice, barley, grits, steel cut oats, 3 cups
water for 2-3 hours.

1 cup whole berries, i.e. wheat, rye, barley, triticale, 3 cups water
for 3-4 hours.

Stove top: Bring water and salt to a boil in a covered saucepan. Stir
in grain, cover and return to boil. Turn heat down to a light boil
and cook for recommended time. Do naot stir any grainafter mixing
with boiling water, as this may cause them to burn in the botto

Crockpot: All cereals, except quick or rolled oats, do well in a
crockpot overnight. Try mixing 2 or 3 for variety in texture and a
unique taste. The temperature setting varies with different pots. The
cereal needs to come to a simmer or light boil. Usually this is

Salt: For each cup of water use 1/4 teaspoon of salt.

Ways to shorten cooking time: Soaking grains overnight will save
about 10 minutes for each hour of cooking. Dextrinizing or toasting
grains before adding them to water helps to break down raw starch
grains. Large quantities of grains may be dextrinized ahead of time
and stored the same as those not yet toasted.

GRAIN OVEN STOVE ADD TO BOILING WATER AND COOK

rolled or flaked 30 12-15 20 minutes meal 45 12-15
30 " hulled 45 12-15 60 " Source: Of
These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN
1-878726-02-1 Shared by Carolyn Shaw 9-95.

Note: Ingredients in capital letters refer to either another recipe
or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or
health food stores.
Submitted By CAROLYN SHAW On 10-02-95

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