Ancient Grain Cereal

1 cup dry mix makes 4 servings cooked cereal

Ingredients:

1 cup hulled barley
1 cup millet
1 cup whole oats
pinch of ground nutmeg
raisins (optional)

Directions:

Soak barley overnight. Spread barley, millet, whole oats on a cookie sheet and toast in preheated 350 F oven for 15 minutes.

Grind 1 cup of toasted grains in food processor or spice grinder. Put the leftover grains in a Ziplock bag or other airtight bag or container and save for another morning.

Bring 3 cups of water to a boil. Add ground cereal, nutmeg, and raisins. Stir immediately and break up the lumps. Cover and cook over low heat for 30-40 minutes or until it has reached desired consistency and chewiness. Stir frequently to prevent sticking.

Serve with honey and milk.

Note: Other grains such as polenta and amaranth also work well in this cereal. Experiment with your favorite ancient grains. Ground flax seeds, toasted and chopped nuts, and dried fruits make delicious toppings.

Butternut Squash Risotto

Makes 4 - 6 servings

Ingredients:

1 small butternut squash (about 1 lb), peeled and cut into small dice
7 to 8 cups homemade chicken broth (or other soup stock)
1 medium onion, diced
3 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup grated Parmesan cheese

Directions:
Put the diced butternut squash and 1 cup of the chicken broth into a pot. Cook until butternut squash is tender, about 5 minutes.

Heat the rest of the chicken broth in a separate pot and hold at a gentle simmer.

Melt the butter over medium heat in another wide, heavy-bottomed pot. Add onions and cook until they are soft, about 5 minutes. Add the rice and cook over low heat, stirring frequently, for about 3 minutes. Turn up the heat and add 1/2 cup of the chicken broth. When the broth has been absorbed, add another ladle of broth, stir, and reduce the heat. Keep the rice at a gentle simmer (or lively bubble) and continue adding the broth, a ladle at a time letting each addition be absorbed by the rice before adding another ladle. When all of the broth has been absorbed, stir in the cooked butternut squash (including its cooking liquid) and the Parmesan cheese. Continue cooking for another 3 minutes. The risotto should be pourable but not thin. Add salt to taste.

Pumpkin Carrot Muffins

Lori Baralt

Makes 6 muffins

Ingredients:
1/2 cup canned or pureed pumpkin (or any other meaty winter squash)
1/3 cup brown sugar
2 tablespoons oil
1 egg, beaten
1/2 cup grated carrots (or parsnips)
3/4 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1 teaspoon baking powder

Directions:
Preheat oven to 375 F. Spray, butter, or oil muffin tins. Combine the pumpkin, brown sugar, oil, and egg in a bowl. Add in carrots. In another bowl, stir the dry ingredients together. Spoon the batter into six muffin tins. Bake until browned and toothpick inserted into center comes out clean, about 15 -20 minutes.