Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Part mixed whole grains Rye, millet, etc.)
(e g. wheat berries, oats, 3 Parts water
Buckwheat, hulled barley, 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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