Healthy Whole-grain Breakfast Cereal Recipes
January/February 2006
Bob Langevin
 |
MATTHEW T. STALLBAUMER
|
For a delicious, high-fiber breakfast this winter, try toasting and
mixing your own whole grain cereals. First, crack grains in a mill
on coarse setting. Then toast cracked grain in a hot and dry
cast-iron skillet, stirring constantly to keep the grain from
burning. When slightly toasted, the grain will start popping and
give off a nutty aroma. Remove the skillet to a rack to cool. After
the grain cools completely, store it in a jar with a tight lid and
a label.
RELATED ARTICLES
Breads made with fresh whole-wheat flours are vastly more nutritious than white breads. Here's an e...
Buckwheat is easy to grow and a great source of high-quality protein, including who has the varieti...
Try these tasty, nutritious cereal grain recipes: Boiled Bulgur, Bulgur Stuffed Peppers, Bulgur Swe...
Dr. McCay's Miracle Loaf February/March 2005 This is an excerpt from “McCay’s Miracle Loaf,” which ...
for 2? fancy January/February 1971 HOW I FEED MY TRIBE OF FIVE A "STICK-TO-YOUR-RIBS" BREAKFAST FOR...
The following whole-grain cereal recipes are cooked in a ratio of
2-to-1; a batch for two people would be 1 cup of water to one-half
cup of grain mixture. Applesauce and dried fruits or nuts can be
stirred in at serving time.
- 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 measurements are a little different:
- 1 cup water
- 1/3 cup cornmeal
- 2 tablespoons parched corn
- 1 teaspoon pastry flour