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Good old-fashioned hot cereal, you choose the grain.

Utter simplicity can be utterly satisfying. An apt example is a bowl of piping hot, wholesome whole-grain cereal with a touch of sweetening, a little spiced butter, and a trickle of thick cream. Anything more would spoil the effect.

Start with any of the grains shown here and boil until tender. They all reheat well, so you can do the long cooking when you have time, then have a quick weekday breakfast. Old-fashioned Hot Cereal

1 cup pearl barley, bulgur, or brown rice

2 cups water

1 cup raisins or chopped dried apricots (optional)

Spiced butter (recipe follows), brown sugar, or honey

Cream (half-and-half or whipping) or milk

In a 2- to 3-quart pan, stir grain into boiling water over high heat. Return to boil. Cover and simmer until grain is tender to bite, about 40 minutes. About 15 minutes before it is done, stir in fruit. Serve, or cover and chill up to 3 days. To reheat, spoon one or more portions of grain into top of a double boiler over simmering water; cover and cook until hot, about 10 minutes. Or spoon into a nonmetallic cereal bowl, cover with plastic wrap, and reheat in a microwave oven on full power, stirring once or twice, until steaming. Top individual portions as desired with spiced butter, brown sugar, or honey, and cream. Makes 4 to 6 servings. Spiced butter. Blend together 1/2 cup unsalted butter, 2 tablespoons sugar, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Use, or cover and chill up to a week.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1984
Words:259
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