Breakfast Medley Recipe
Ingredients
| Oats | 1⁄2 Cup (8 tbs) | |
| Barley | 1⁄2 Cup (8 tbs) | |
| Buckwheat | 1⁄2 Cup (8 tbs) | |
| Whole wheat | 1⁄2 Cup (8 tbs) | |
| Brown rice | 1⁄2 Cup (8 tbs) | |
| Rye | 1⁄4 Cup (4 tbs) | |
| Millet | 1⁄4 Cup (4 tbs) | |
| Flax seed | 6 Tablespoon | |
| Water | 4 Cup (64 tbs) | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 282 Calories from Fat 56
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 0.77 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 54.2 mg2.3%
Total Carbohydrates 49 g16.3%
Dietary Fiber 9.5 g38.1%
Sugars 0.4 g
Protein 9 g18.8%
Vitamin A 0.1% Vitamin C 0.11%
Calcium 4.8% Iron 14.2%
*Based on a 2000 Calorie diet
Directions
Store in an airtight container.
To cook, use 1 1/2 cups grain mixture to 4 cups water.
Bring water and 1/2 teaspoon salt to a boil in a 2 quart saucepan.
Add grain mixture.
Return to a boil, cover, and turn off heat.
Let grains soften overnight.
The following morning, bring back to a boil and simmer on low for 15 minutes.
NOTE: To reduce cooking time, crack grains and prepare using the same proportions as above.
Cook 15 to 20 minutes, stirring occasionally, as cracked cereal has a tendency to stick.
If necessary, add more water.
Chef
