Ancient Grain Raisin Cereal
(from chanale’s recipe box)
This is my favorite morning cereal. If you already have the toasted mix in your pantry, it cooks up in under 15 minutes. You can substitute steel-cut oats for whole, but don’t use rolled oats. Pearled barley will also work, but it’s not as nutritious as hulled.
Source: Feeding the Whole Family (76)
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people
Categories: amaranth, barley, breakfast, millet, oats, polenta, sesame seeds, vegan, vegetarian, whole grains
Ingredients
- 1 c. hulled barley
- 1 c. millet
- 1/2 c. sesame seeds
- 1 c. whole oats
- 1 c. polenta
- 1 c. amaranth
- 1 c. toasted cereal mix
- 1/3 c. raisins
- 3 c. water
- pinch of sea salt
Directions
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<b><i>To make toasted cereal mix:</i></b> Place barley, millet, sesame seeds, and oats in fine strainer; rinse with water and drain. Combine with polenta and amaranth and toast cereal in one of two ways.
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<i>Oven toasting:</i> Preheat oven to 350 F. Spread grains on cookie sheet and toast in oven until they give off a nutty aroma (12-15 minutes).
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<i>Skillet toasting:</i> Place washed grains in large skillet on burner and toast on medium heat, stirring constantly, until grains give off nutty aroma (about 5-8 minutes). Let toasted grains cool. Store in a sealed container.
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<i><b>To make cooked cereal:</b></i> Grind toasted grains in a small electric grinder or food processor. Combine ground cereal, water, raisins and salt in a small pan. Stir constantly as you bring to boil. Turn heat to low, cover and simmer (10-15 minutes). Stir frequently to prevent sticking.