Recipe: Overnight Whole grain cereal


Here's an easy way to make whole grain breakfast cereal. It's based on
something I found in the Deaf Smith Country Cookbook years ago. Easy
and requires nothing other than a stovetop and a pan with a cover. I
used to make it all the time. 

	It's great because:

		Don't have to watch for the boiling over
		makes multiple portions
		cooked grains can be included in another meal
		can nuke a portion
	

	1 part mixed whole grains (e.g. wheat berries, oats,
		buckwheat, hulled barley, rye, millet, etc.)
	3 parts water
	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.