Multi-Grain Porridge Recipe

This Multi-Grain Porridge Recipe from "Laurel's Kitchen" is a vegetarian breakfast dish filled with nutrition for your good health.

| November/December 1977

This Multi-Grain Porridge Recipe is a healthy vegetarian dish from the cookbook "Laurel's Kitchen".

Multi-Grain Porridge Recipe

All in One Cereal:
2 cups cracked wheat
1 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup raw wheat germ
1/2 cup soy grits
1/2 cup wheat bran
1 cup coarse cornmeal.

Stuart's Choice:
2 cups cracked wheat
1 cup coarse cornmeal

Hot cereal is a staple item on our breakfast table, not only because it's a nutritionally excellent way to serve grains but because it's so inexpensive, simple, and satisfying. Keep a good variety of cereals on hand. Wheat is perhaps the best all-round cereal, but each has its own nutritional strengths and its own personality.

One way to ensure variety is to mix up a good supply of cereal combinations. Prepare them as indicated on the chart below. Buying in bulk minimizes cost and wasteful packaging. Kept in a dry, cool place, in airtight containers, cereal grains will keep well almost indefinitely. In the case of All in One, though, mix up just a week's worth at a time, or add the wheat germ when you're preparing it; wheat germ needs refrigeration.

Cereal grains cooked for breakfast call for a little more water than those served at dinner; otherwise, the cooking method is the same. Use 1/4 to 1/2 teaspoon salt for each cup of grain. Bring salted water to a boil and pour cereal in slowly. Cook and stir for a minute or two, then cover and cook over very low heat (a double boiler is ideal) for 20 to 25 minutes. Milk may be used in place of water.

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