Work whole grains into meals this holiday time of year by serving them for breakfast.
Cooking wheat overnight in a slow-cooker saves time and money. It also makes it soft and easy for kids to chew. Serve it topped with honey or brown sugar and milk.
SLOW-COOKED WHEAT (Pantry Cooking: Unlocking Your Pantry’s Potential, page 47)
3 cups whole wheat (wheat berries), rinsed and drained
1 teaspoon salt
9 cups water
Pour wheat into a slow cooker. Add salt and water. Cook on low heat 8 hours or overnight. Drain well. Store in the refrigerator in a non-metal container with a tight-fitting lid. Use within 3 weeks. Serve as cereal or use in other recipes. Makes about 9 cups.
