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Mixing your own hot cereal.

A BOWL OF HOT cereal gets the body running on a cold morning. Each of these two mixtures can serve a large family at one sitting or an individual for a week.

Breakfast Rice, Oats,

and Granola

1 cup long-grain brown rice

1 cup regular rolled oats

1 1/4 teaspoons ground cinnamon

1 teaspoon vanilla

1/2 teaspoon ground nutmeg

1 3/4 cups granola cereal

Condiments (suggestions follow)

In a 1 1/2- to 2-quart pan, combine the rice and 2 1/2 cups water. Bring to a boil; cook, uncovered, over medium heat until most of the water evaporates, 15 to 20 minutes. Cover and cook over low heat until rice is tender to bite, about 15 minutes. Spoon rice into a large bowl; set aside.

In the same pan, bring 2 1/4 cups water to a boil; add oats, cinnamon, vanilla, and nutmeg. Stir over low heat until oats are tender to bite, about 5 minutes. Mix the cooked oatmeal and granola with rice.

Serve hot; or cool, cover, and chill up to 1 week. To reheat 1-cup portions, stir in a 1- to 1 1/2-quart pan over low heat about 10 minutes; add water if needed. In a microwave oven, reheat, covered, at full power (100 percent), about 1 1/2 minutes. Add condiments to taste. Makes 6 cups; serves 6 or 7.--Carrie E. Wills, Pittsburg, Calif.

Per plain serving: 282 cal.; 7.2 g protein; 7.1 g fat (3 g sat.); 47 g carbo.; 15 mg sodium; 0 mg chol.

Condiments. Choose from mil, chopped dates, raisins, chopped nuts, honey, maple syrup, brown sugar, diced dried fruit, peanut butter.

Spiced Breakfast

Grains

1 cup quinoa, rinsed well and drained 1 can (12 oz.) frozen apple juice concentrate

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 cinnamon stick (about 3 in.)

1 cup pearl barley, rinsed and drained

1 cup millet, rinsed and drained

Condiments (choices precede)

In a 4- to 5-quart pan, stir the quinoa over medium heat until lightly browned, about 15 minutes. Remove from pan.

In pan, combine apple juice concentrate, 2 quarts water, nutmeg, allspice, and cinnamon; bring to a boil.

Stir in the barley; cover and simmer for 10 minutes. Add millet and quinoa; cover and simmer until the grains are tender to bite, 15 to 30 minutes.

Serve hot; or cool, cover, and chill up to 1 week. To reheat 1-cup portions, stir in a 1- to 1 1/2-quart pan over low heat about 10 minutes; add water if needed. In a microwave oven, reheat, covered, at full power (100 percent), about 1 1/2 minutes. Add condiments to taste. Makes 8 1/2 cups, 8 or 9 servings.

Per plain serving: 313 cal.; 7.4 g protein; 2.6 g fat (0.5 g sat.); 66 g carbo.; 27 mg sodium; 0 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:Oct 1, 1991
Words:483
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