Saturday, October 3, 2009
Hearty Food For A Cool Fall Day
Slow-Cooker Whole Grains
from Gluten-Free Quick & Easy
by Carol Fenster, PhD
5 Minutes prep time
1 Cup whole-grain buckwheat (or amaranth, brown rice, quinoa, sorghum, teff, wild rice, or gluten-free oat groats)
3 1/2 to 4 Cups water
1/4 to 1/2 tsp. salt
Coat a 3 1/2 to 4 quart slow cooker with cooking spray. Turn cooker on high while measuring ingredients.
Place grains, water, and salt in slow cooker. Turn cooker on low and cook overnight or all day-for at least 8 hours and up to 12.
Top with maple syrup, cinnamon sugar, or your favorite jam. Or for a savory side dish, add your favorite herbs or spices.