Sunday, December 9, 2007

Ancient Grain Cereal

1 cup dry mix makes 4 servings cooked cereal


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


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.

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