287923 Mon Nov 19 16:12:30 -0800 2001 6 27 General Chowhounding Topics 0 1551558 Hot cereal in the morning is my breafast of choice when time allows me to make it right. Lately I've been adding some chopped crystallized ginger and flake coconut to the combo of grains. I always add a dash of vanilla extract and grated nutmeg, too. I want to make a large container of cereal to have on hand, using grains I can add to boiling water and cook in 10-15 minutes. In addition to oats, cous cous, wheat germ and quinoa, what do you suggest? Anyone? Many thanks in advance. Mon Nov 19 16:12:30 -0800 2001 0 stella b 1 1551569 My mom always made us cracked wheat hot cereal which had a little more bite than most other grains when served hot - what fond memories I have of hot cracked wheat with some chopped dates (or raisins) on a cold Maine morning. Mon Nov 19 19:52:07 -0800 2001 1551558 0 Amy B 1 1551579 I like to soak whole grains (short grain or sweet brown rice, whole oats, or buckwheat groats). In the morning, rinse them in a sieve, add 3-4 parts of water, simmer until thick. Plain buckwheat is improved by the addition of sautéed onions, sausage meat, and grated cheddar cheese, too. Also good is toasting dry long grain brown rice in a heavy pan, shaking, until golden. Add 2 parts water, soak overnight. In the morning, bring to a boil and simmer until all the grains explode into a fluffy pilaf. Add more water if necessary. You can also toast whole oats before cooking, which smells fabulous. I also mix equal parts of buckwheat groats, short grain brown rice, samp (broken corn grains), and kamut. Cook a long time. Mon Nov 19 23:00:29 -0800 2001 1551558 0 ironmom 1 1551585 I'm all for whole grains and long cooking when there's time, but when you're in a rush, try this. 1/3 cup instant oats 1 cup hot water(from the water cooler) dried fruit to taste 2 tble non dairy creamer(there are all natural brands) Nuke for 45 sec. and stir. This great in under 2 minutes. Tue Nov 20 08:13:47 -0800 2001 1551558 0 Paperboy 1 1551641 Try making your whole grain cereal the night before and letting it sit overnight - we do this with oatmeal in a double boiler and it gets really creamy.I recommend using a somewhat larger than usual quantity of water, or half milk half water to do this - it becomes even better. Add a cinnamon stick, a bit of sugar and salt, etc. In Haiti I was served "oat water" made with even a lower proportion of oatmeal to water and it was delicious. Like oat congee, only with cinnamon allspice and clove flavors. Proportions once again, can be made with only water or a mix of water and milk. Cook a long time until the oatmeal breaks up and the liquid thickens. We make a big pot of hot cereal, refrigerate it and spoon it out as needed, morning by morning, This is where the microwave really comes into its own! 2 min and you have your hot cereal - just pour on a little milk. Tue Nov 20 17:35:42 -0800 2001 1551558 0 jen kalb 2 1551661 Here's one of my favorites from The Self-Healing Cookbook by Kristina Turner called Overnight Oats. 3/4 c. whole oat groats 1/4 c. brown rice 1 pinch sea salt 4 c water The night before, bring grains to boil, cover and simmer for 5 minutes. Turn off heat and let sit overnight. In the morning bring pot to a boil, stir and add a little water. Put flame spreader underneath and let simmer 45 minutes to an hour. It's great to add raisins or other dried fruit the last half hour of simmering. Wed Nov 21 01:23:41 -0800 2001 1551641 0 Carol Chubiz 1 1551897 Last winter I mixed myself up a big jar of bulgur, yellow grits, barley and brown rice. The latter two had been previously buzzed a bit in a spice grinder to break up the grains, thus evening out the cooking times. Proportions for one serving are about 1/3 cup of mix to 1-1/2 cups of water, adding more water as needed. Sometimes I'll throw in a handful of Wheaties while it's cooking to add a subtle touch of malt flavor. Sometimes I use oats, couscous and/or nuts. My spouse likes his with caraway seeds and raisins. I like my mush savory, so I dress it with butter/cheese/salt after cooking. Tue Nov 27 17:48:06 -0800 2001 1551558 0 C. Fox