Friday, 25 October 2013

Hot Multigrain Cereal

Gluten Free Hot Multigrain Cereal

Before I had Celiac Disease, I really enjoyed having cream of wheat cereal for breakfast. I was missing it the other day and realized I could probably do something similar with rice. I was afraid that cream of rice would seem too much like baby food, so I thought I could add some other healthy, whole grains to the mix. You could probably use any grain (or seed) you want, but my favourite combination is millet, quinoa and brown rice. I also like buckwheat when I have it on hand.

with milk and brown sugar

I use my coffee grinder to grind the grains, but you could probably just as easily use a food processor. As long as the grains are ground quite fine, this would probably work great as a baby cereal too.
Top with milk and brown sugar or honey, nuts and raisins, or whatever sounds good to you.

Makes about 6 servings

1/2 cup Millet
1/2 cup Quinoa
1/2 cup Brown Rice


In batches, grind the grains until quite fine (not as fine as flour but not big chunks). Use a clean coffee grinder or food processor.
You can use a fine mesh strainer to remove any large chunks.
Combine in an airtight container and store for 1-2 months.

store in airtight container

To Make

Stove top (1 serving)

Bring 1 cup water to a boil in a small saucepan.
Whisk in 1/4 cup dry cereal.
Turn down to med-low and continue to stir often for 5-7 minutes, or until desired consistency is reached.

Microwave (1 serving)

In microwave safe bowl, combine 1 cup water with 1/4 cup dry cereal.
Microwave 1 minute, stir well, smoothing out any lumps. Microwave 45 seconds, stir. Continue microwaving in 20-30 second intervals, stirring often, until cereal has reached desired consistency.

1/4 cup dry cereal
whisk into 1 cup boiling water, turn down heat, and cook 5-7 minutes
serve with milk and brown sugar

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