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| Whole Grain Cereal by Cynthia Lair |
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Choose one:
1 cup short-grain brown rice 1 cup millet 1 cup quinoa 1 cup sweet brown rice |
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Toast the grain for better digestibility and flavor. Place grains in a fine
strainer, rinse and drain. Toast grains in one of two ways:
Oven toasting – Preheat oven to 350 degrees F. Spread grains on cookie sheet and toast in oven until they give off a nutty aroma, 12 to 15 minutes. Skillet toasting – Place washed grains in large skillet on burner and toast on medium heat, stirring constantly, until grains give off nutty aroma, about five to eight minutes. Let toasted grains cool and store in sealed container. You can toast a big batch of several different grains at one time and store them in separate jars. Store the whole toasted grains in labeled, sealed containers and grind the amount you need before cooking. For optimum nutrition, grind the grains in a small electric grinder or food processor just prior to using. Once a grain is ground it begins to lose nutritional value within 24 to 48 hours. To cook grains, use 1 cup ground grains, 3 to 4 cups water and 1 teaspoon salt. Combine cereal, water and salt in a pot; bring to a boil. Reduce heat to low and simmer covered for 10 to 12 minutes. |
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Recipe from Feeding the Whole Family (Moon Smile Press, 1998) by Cynthia Lair
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