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Whole grains are a great source of phytochemicals [plant chemicals i.e., antioxidants], complex carbohydrates, soluble and insoluble fiber, resistant starch, no fat protein, and offer significant amounts of B vitamins and some essential minerals.
Mix together any number of grains and legumes in any proportion of your choice: quinoa, amaranth, millet, rice, steel cut oats, buckwheat groats, black french lentils, mung beans, red aduki beans, corn grits, and soy grits. With natural grains, it is a good idea to go through them to pick out any small stones you may see. You can mix the above together and store in a container to grab and make any time.
I'll get you started with my children's favorite breakfast mixture:
1C each millet, corn grits, short grain brown rice
1/3 C each steel cut oats, french lentils, red aduki beans, and mung beans
For each cup of mixed grains add 21/2 to 3 C water, depending on the consistency you desire. If you have time, you can soak them the night before and cook them in the morning - this cuts down the cooking time.
1. Serve hot with butter (my daughter's favorite) or with cream cheese.
2. Serve hot or cold with fresh or dried fruit, nuts, and a dash of cinnamon or nutmeg. You can also cook the grains with dried fruit.
Cooked grains freeze well. Refrigerate for up to 4 days.
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