This is the whole grain version of Cream of Wheat. It’s creamy like Cream of Wheat and easy to cook like Cream of Wheat but has the added benefits of being whole grain and homemade while giving you another way to use your stored wheat.
CREAM OF WHOLE WHEAT (Pantry Cooking II)
In an adjustable grain mill, grind whole wheat (wheat berries) to a size between coarse salt and table salt (not flour or cracked wheat; something in between)
To cook on a stovetop: Add 1/8 teaspoon salt to 1 cup water in a small saucepan. Bring to boil. Gradually stir in 1/4 cup ground wheat. Reduce heat to medium. Cook 5-7 minutes or until thickened, stirring often. Serve with brown sugar and milk or other desired toppings. Serves 1.
To cook in a microwave: In a microwave-safe cereal bowl, stir together 3/4 cup water, a scant 1/8 teaspoon salt, and 1/4 cup ground wheat. Cook 1 minute on high. Stir. Cook in 30 second increments for another 1 to 2 minutes. When the desired thickness is almost reached, remove from the microwave, and let sit to thicken. Serve with brown sugar and milk or other desired toppings. Serves 1.
