Make Your Own Whole-grain Cereals
(Page 2 of 2)
October/November 2005
By Bob Langevin
Parched corn also is easy to make. Harvest mature, fresh
corn right from the garden and blanch it in boiling water.
While still hot, cut the kernels off the cob, spread them
on a cookie sheet and place in a 110- to 120-degree oven
for 12 to 16 hours; stir the kernels and rotate the pans
occasionally. The parched corn, when cooled and stored in
tight jars, will keep a long time; and when reconstituted
into cornmeal porridge, it tastes out of this world.
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Most of our cereals are cooked in a ratio of 2-to-1; so a
batch for two people would be 1 cup of water to one-half
cup of grain mixture. Here are four of our favorite
combinations:
• 1/4 cup cracked barley and 1/4 cup toasted cracked
whole wheat
• 1/4 cup rice, 1/4 cup toasted cracked whole wheat
and 1 teaspoon shredded/dried Jerusalem artichokes
• 1/4 cup millet, 1/4 cup toasted cracked rye and 1
tablespoon buckwheat
• 1/4 cup quinoa, 1/4 cup toasted cracked rye and 1
teaspoon brewer’s yeast
Corn porridge is our favorite; the measurements are a
little different:
1 cup water
1/3 cup corn meal
2 tablespoons parched corn
1 teaspoon pastry flour?
Don’t forget good old-fashioned rolled oats with lots
of raisins, or maybe applesauce stirred in at serving
time.
Bob Langevin and his wife, Mitzie, live in Chesterville,
Maine. They live in a log house built from hemlock trees
harvested from their 100-acre woodlot.
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