Grains
Using whole stored grains, you can make a meal in only minutes...if you do some advance preparation.

• Keep a supply of cooked grains in the refrigerator or freezer.
• Crack wheat, oats, or rice so they can be on the table or used in a recipe in just 15 minutes, with only 2 minutes of cooking time.
• Grind whole grains and keep the flours fresh by storing them in the refrigerator or freezer, if not used within 1 month.

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Steamed wheat or brown rice

• 1 c. dry whole kernel wheat
• 2 c. water
• 1 t. salt

Place ingredients in a 1-2 qt. casserole dish or pan, uncovered, in a larger kettle for steaming (casserole dish set on a canning jar ring or lid, set inside another pan containing about 4 c. additional water and a lid to cover all).

Bring water in bottom of large pan to a full rolling boil; boil about 15 min. Reduce heat and simmer about 6 hours.

Oven Method
Bring all to a boil, then place in a 350º F. oven for about 4-6 hours. Refrigerate or freeze for storing.

Overnight Thermos Method

Bring all to a boil, then pour into heated stainless steel or glass-lined thermos bottle. Secure cap. Place bottle on side. In the morning, pour off any additional water, add butter and honey, and serve hot.

Pressure Cooker

Place the ingredients listed above into a 4-6 qt. pressure cooker. Secure lid (placing weight on shaft, if your pressure cooker uses one). Bring to a boil over high heat. Reduce heat to medium-low and cook 15 minutes. Bring pressure down by placing pan in sink under a stream of cold water.

Serving suggestions:

• Hot, with butter and salt
• In place of beans in chili
• Mixed with Cream of Mushroom soup as a gravy.
• As a casserole, with cream soup, celery, onion, bell pepper, etc.
• Ground with cheese. Bake until cheese melts.
• In place of rice, in casseroles, stir-fry or pilaf
• For Cracked Wheat, use 1 cup sifted cracked wheat to 1 3/4 c. water.

Copyright 1999 by Natural Meals Publishing. The information in this section may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Rita Bingham, must be received for commercial profit.

Updated: 24 Mar 99