Last week we fixed Cream of Wheat for breakfast and Dan discovered that he loves cream of wheat! Amazing because he never like it before. Anyway we ran out of it and I really did not want to pay the price for it in the store but I found a recipe online and after tweaking it a bit I think it's just as good if not better.
The original recipe is from hillbillyhousewife.com:
- 1 cup dry oatmeal
- 1/2 cup quick barley
- 1/2 cup dry brown rice
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
You need a blender to make this recipe. Get out your blender. Measure the dry oatmeal into it. Whirl the oatmeal until it is powdery, like flour. Dump the oatmeal into a mixing bowl. Measure the barley into the blender. Process it until powdery. Dump it into the bowl with the oatmeal. Measure the brown rice into the blender. Process it until powdery. The rice will take longer processing than the oatmeal or barley. It will be a tiny bit coarser after blending too, that is alright. When it is as powdery as you can get it, dump it into the bowl with the other grains. Add the whole wheat flour and the cornmeal. Stir the mixture up to combine it thoroughly. Transfer the mixture to a resealable container and label. Store on the pantry shelf. Makes 3 cups.
......All I could find was pearl barley so we did without the barley and added more oats which she suggested and this is our recipe,
- 1 1/2 c dry oats
- 1/2 c dry brown rice
- 1/2 c whole wheat flour
- 1/2 c cornmeal
Directions on blending are the same as hers.
Then to cook:
- 1/3 cup 5 Grain Cereal
- 1 cup cold tap water
- Dash Salt
- 2 tablespoons apple juice concentrate or honey
In a small saucepan combine the cereal and cold water. You use cold water because it prevents lumps. Add the salt and juice concentrate. Bring to a boil over high heat. Reduce the heat to medium low and simmer for about 3 to 5 minutes. Serve with milk. Makes 1 serving.
To make 4 servings: use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup apple juice concentrate.
This is a very healthy and hearty way to start the morning. I like this cereal much better than most other mixed grain cereals I have tried. The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal. If you don’t have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran. I’ve also thought that Rye Flour &/or Ground Flax Seeds might make nice additions. By adding 1/2-cup of each, you would come up with a 7-Grain Hot Cereal. The measurements of cereal to liquid for cooking would remain the same. This cereal is an excellent source of B vitamins and fiber.
Our changes to cooking: We followed these directions but think we would like it better with 1 c milk instead of water and no honey or apple juice concentrate, we'll just put some homemade brown sugar on each individual serving.
The consistency was definitely very close to cream of wheat and we love that there are no added preservatives or 'stuff' we would rather not consume.
If you've never made homemade brown sugar, you simply put granulated or turbinado in a food processor and drizzle in molasses until it becomes the color you like. Whether dark or light brown sugar.We use black strap molasses because of the added health benefits.