Whole Grain Cereal

This cereal is wholesome and hearty – just whole grains. It is quick and simple to make overnight in a small Crock-Pot. Make it special by adding dates and raisins. Serve with dry-roasted peanuts for extra crunch. Make ahead and freeze in smaller amounts for handy use in the morning   

Whole Grain Cereal

INGREDIENTS & QUANTITY
½	CUP WHOLE RYE OR WHEAT
½	CUP BROWN RICE, BARLEY, MILLET, OR MIZZED WHOLE RICE
3	CUPS BOILING WATER
½	TEASPOON SALT
1	CUP RAISINS AND CHOPPED DATES, optional

Crock-Pot method: Place all the grains in a Crock-Pot and add the boiling water and salt. Let cook 8 hours and serve.

     Hint: if you like the cereal less creamy or starchy, you can wait to add the rice, barley, or millet about 1½ hours before serving. I like to use rye and put it in the Crock-Pot at bedtime. Since I am an early riser, I wait to add the rice or softer grains when I get up, about 1½ hours before breakfast. Then about 15 minutes before breakfast I add the raisins and dates. Good served with sliced bananas, apples, pears, or peaches.

Stove Top Method: Place 3 cups water in a kettle along with rye or wheat and salt. Simmer for 1 hour. Then add the rice or softer grain and continue cooking until water is gone – about 45 minutes. Just before it has finished cooking, add the raisins and dates if desired.  

– MAKES 3-4 SERVINGS FOR HUNGRY & HEALTHY ADULTS—