1    Part mixed whole grains

           (e g. wheat berries, oats,
           Buckwheat, hulled barley,
           Rye, millet, etc.)
      3    Parts water

    1/3    Part raisins (optional)

  Boil water Add grains [and raisins, if using them] Stir Bring to boil again
  Turn off heat Cover pot Leave overnight as is [or in a warm oven]
  (NOTE: I usually add raisins to already cooked cereal because I like the
  texture. They turn out differently if they are added in the cooking stage.
  They plump up and are really soft, which is nice sometimes. I guess other
  types of dried fruit might work too.)
  You can reheat this in the morning or eat it at room temp. Suggested
  toppings included any of the following:
  milk-type stuff molasses fruit sesame salt maple syrup
  One variation the cookbook suggests is toasting and then grinding the
  grains in a hand grinder before cooking. Apparently, this makes the grains
  more nutty tasting.
  Source: based on something I found in the Deaf Smith Country Cookbook years
  ago.
  Posted by jayne@ejv.com (Jayne Spielman) to the Fatfree Digest [Volume 15
  Issue 31] Mar. 3, 1995.
  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!