Porridge
Oatmeal
4 rice cups of water (small cups)
2 rice cups of thick oats
¼ C raisins
½ apple
1 tsp cinnamon
⅙ tsp Himalayan salt
Oatmeal in a Rice Cooker
Pour four rice cups of water into a rice cooker; add 2 rice cups of thickly cut oats. Set the rice cooker and allow it to cook for about 15 minutes. Give it a stir when it is fluffy. Serve with almond milk.
Brown Rice in a Rice Cooker
Pour 3 cups of water in a rice cooker. Add 1 ½ cups of uncooked short grain brown rice and set it to cook. Hot steamy brown rice is wonderful when recovering from surgery. Some cookers also have a steamer tray that fits over the top of the cooking rice or grains. I put two cups of broccoli or some carrots in the steamer and when it is finished I can have brown rice with steamed vegetables that is easy to prepare and easy on an ailing body.
Spelt Porridge
Chop spelt grains in the food processor then soak overnight. I have tasted spelt cooked whole and chopped. I prefer the taste of the chopped. It resembles a bowl of warmed chopped nuts. The whole kernels also taste yummy. Experiment and see, which you prefer. I also have a flake-making-machine on my grinder. This presses the grain into flattened flakes. Spelt flakes, like oat flakes, have yet another interesting taste.
IF MORNINGS ARE RUSHED: (or the way I usually make spelt cereal.) The night before, chop the spelt kernels first in the food processor, soak them in twice the amount of water, bring to a boil, then a slow simmer for about a half hour or 20 – 30 minutes. Then in they go into the fridge for an overnight diminishing of their phytic acid. In the morning I add more water, heat and serve. This can be placed in a wide mouth thermos to be kept warm for later. By cooking grains by this method, spelt becomes even more alkaline and it has greatly diminished phytates, the phytic acid.
A friend who is really into minimizing phytates –for cakes, cookies, and muffins she soaks the spelt kernels overnight. In the morning she dries these in the oven making a spelt bulgur. Then she grinds the spelt bulgur into flour that will not require any further soaking to rid it of phytic acid. Her breads, nuts, grains are all made with a long slow cooking methods requiring twenty four hours or longer to make grains, nuts much more digestible.
Tags: spelt