Prep 0 mins
Cook 13 mins
A multi-grain hot cereal to sustain you through the cold winter months. Find a store that sells grains in bulk so you need only purchase as much grains that are necessary for the recipe.
- 1⁄2 cup millet
- 1⁄2 cup rye flakes
- 1⁄2 cup wheat flakes
- 1⁄2 cup oats
- 1⁄2 cup brown rice
- 1⁄2 cup amaranth
- 1⁄2 cup barley or 1⁄2 cup barley groats
- 1⁄2 cup buckwheat flakes or 1⁄2 cup buckwheat groats
- NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
- In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
- Keep stirring grains constantly so they don't burn.
- Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
- Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
- To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
- *For thinner consistency cereal either increase water or reduce amount of cereal.
- Season with salt to taste.
- Add your favorite toppings such as cinnamon, flax seeds, milk, etc.
I use a similar recipe, but cook 1/3 cup of flax seeds with the grains. It keeps everyone full until the afternoon! With ten people to feed daily, filling is important!