Have mixed grains for family breakfast Canadian-style

Press, 3 June 1981, Page 14

Have mixed grains for family breakfast Canadian-style

Alison Holst’s

Food Facts

These days, there is a growing interest in whole grain and unrefined grain products. Experts tell us to eat less refined sugar, and more unrefined carbohydrates, to increase the bulk and fibre in our diets. Whole grain products also taste good. When,l look at all the little, solid loaves of brown bread which arrive in my grocery store once a week, and are snapped up almost as soon as they “hit the shelves” I realise that many of this store's customers feel the same way. In Canada at the end of last year, I visited two very interesting markets: Granville Market in Vancouver, and the St Lawrence Market in Toronto. At both of these markets were stores. selling many types of cereals, nuts-and dried fruits. ■ In March this year I visited Granville Market again, this time to work rather than look. I cooked New Zealand lamb in the large area put aside for cooking demonstrations. As I left the market I bought a small packet of mixed grain breakfast

cereal, making, careful note of its ingredients. Now. we make our own mixed grain breakfast cereal, not every day, but when we feel like it. I don’t mix the ingredients ahead, partly because it is easy for dhe mixture to separate into . layers and partly because I use the ingredients in other recipes, where I don't want them mixed. Instead I keep them in six screw .<topped coffee,, jars, labelled: kibbled wheat, kibbled rye, oatmeal, wheatgerm, bran, and toasted sesame seeds. v If you feel that this is too long a list, you can omit the

kibbled wheat or’ ( kibbled rye, and the sesame seeds, and still, produce’ an.. interesting, nutritious Cereal, ; , ? To make the cereal mix one level.. measuring tablespoon of each Of the ingredients with about three times as many fablespoons of water, for example, for six' tablespoons of dry . ingredients add ,'llß tablespoons of water. Since there are about 16 tablespoons in a cup, this is a little more than 1 cup of .water. As well, add , J Zi teaspoon of salt for each cup of liquid. (This is essential to bring out the flavours.) If you make larger quantities, reduce the proportion of salt and water slightly.

Simmer the mixture for; about 10 minutes, stirring i occasionally, then serve it as you would porridge. I like it best served with milk and no added sugar, because it has an interesting flavour and texture of its own. My children add brown sugar and unsweetened condensed milk, or a little cream. Variations: For 'a = softer textured cereal, leave the mixture soaking overnight. If you have a microwave oven, use 2 tablespoons of. water’ , for each level - table-'■ spoon, pf uncooked, cereal,' mix ingredients in the’ bowl.> from which you will eat the’’ cereal,, and cook,. it for 2 minutes. Stir after cooking. : and leave for 1 to 2 minutes before eating. . ,;.Use Two,’/tablespoons of . some ingredients and. one of. the others, if you'like. Just 1 keep. a count ’ of; .the ,total. number. of -tablespoons used.-, I find that, 5 Tablespoons of ; cereal makes one. generous' serving. • •: <: =■' - - ‘:-U Note: This is one of the mostpalatable ways I have found for adding bran to my diet: without adding sugar as well:.