Taylor's Brain Cereal
If you like hot cereal, here's a recipe that works for my brain. Incidentally, it so happens that all the ingredients are gluten-free, which is a big plus. Cooking up a large pot of this "brain" cereal allows for some in the refrigerator where it lasts for several days—depending on how hungry I am each morning, plus some for freezing. It's more than worth the work!
You can often find basmati brown rice in regular grocery stores along with steel-cut oats. I usually can find millet and quinoa at almost any health-food store, and sometimes at stores such as Trader Joe’s and Walmart..
- 1½ cups basmati brown rice
- 1 cup steel cut oats, soaked overnight, if possible (low GI)
- ½ cup millet, preferrably hull-less (low GI)
- ½ cup quinoa flakes (low GI)
- ½ cup chia seeds
- ½ cup raisins or diced dates or a mixture
- ½ tsp sea salt
- 1 tsp cinnamon to taste
- 6 cups water or more
Rinse and drain rice. Place all ingredients in a saucepan. Bring to a boil. Turn heat to low.
Cover pan and simmer slowly, stirring periodically until water is absorbed. May need to add more water to complete cooking to taste.
Spoon into cereal bowls and serve with any non-dairy milk.
May garnish with berries or other fresh fruit.
The cereal refrigerates and freezes well. To reheat, place desired portion in a saucepan with a tablespoon or two of water (or in a glass container in a microwave if you use one).
Heat and serve.
Basmati Brown Rice: Gluten-free and contains all eight essential amino acids.I
Quinoa (pronounced keen-wah): Gluten-free. The Incas reportedly held quinoa crops to be sacred. If you prefer the whole grain over flakes, remember that unlike other whole grains, a nutrient-rich germ layer covers the entire kernel of quinoa. As it cooks, this layer separates from the kernel and creates little white rings. When you see these rings, you know the grains are fully cooked.
Millet: Gluten-free. It provides about 11-15% protein by weight and is rich in B vitamins and other micronutrients (e.g., calcium, magnesium, and zinc).
Chia seeds: Nutritious. I use them in many recipes.
One half to one cup. Can serve with any non-dairy milk and/or sliced fresh fruit or berries.