Multigrainhotcerealslowcooker Recipes

Steps:

• NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
• In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
• Keep stirring grains constantly so they don't burn.
• Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
• Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
• To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
• *For thinner consistency cereal either increase water or reduce amount of cereal.
• Season with salt to taste.
• Add your favorite toppings such as cinnamon, flax seeds, milk, etc.

Steps:

• The grains need to equal 1 cup, so I used heaping tablespoons. The flaxseeds are in addition to the 1 cup. You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3. Next time I make it, I think I'm going to try adding brown rice and quinoa into the mix. I'm also thinking of grinding the grains in the blender to make more of a creamy cereal, but I honestly don't know it that will work or not.
• Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go! Store leftovers in the fridge.
• Enjoy!

Steps:

• dump everything into a lightly greased, large crockpot.
• Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
• The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
• *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.

Steps:

• In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples.
• Cover and cook on Low for 8 hours or overnight.
• Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
• 175 Essential Slow Cooker Classics. J. Finlayson.

Steps:

• Use a 6-quart slow cooker; butter the inside of your stoneware insert.
• Rinse the brown rice and quinoa thoroughly in cool running water, and dump into your buttered crock.
• Add both kinds of oats, apples, vanilla, cinnamon, and brown sugar.
• Pour in all 10 cups of water; cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the brown rice is completely tender.
• Take the lid off of your cooker and stir very well.
• Unplug, and let the porridge sit in the cooling slow cooker for 10 to 15 minutes before serving.
• Add additional brown sugar, if desired, to taste at the table.