Kangaroo House B And Bs Whole Grain Hot Cereal Recipes

MULTI-GRAIN HOT CEREAL (SLOW-COOKER)

Steps:

• dump everything into a lightly greased, large crockpot.
• Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
• The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
• *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.

FIVE GRAIN HOT CEREAL

Steps:

• You need a blender(or food processor, or better yet, a coffee grinder) to make this recipe.
• Get out your coffee grinder.
• Measure the dry oatmeal into it.
• Whirl the oatmeal until it is powdery, like flour.
• Dump the oatmeal into a mixing bowl.
• Measure the barley into the blender.
• Process it until powdery.
• Dump it into the bowl with the oatmeal.
• Measure the brown rice into the blender.
• Process it until powdery.
• The rice will take longer processing than the oatmeal or barley.
• It will be a tiny bit coarser after blending too, that is alright.
• When it is as powdery as you can get it, dump it into the bowl with the other grains.
• Add the whole wheat flour and the cornmeal, along with the sesame seeds, is using.
• Stir the mixture up to combine it thoroughly.
• Transfer the mixture to a resealable container and label.
• Store on the pantry shelf.
• Makes 3 1/4 cups.
• To Cook: 1/3 cup 5 Grain Cereal, 1 cup cold tap water, Dash Salt, and 2 tablespoons brown sugar(or 1 tbls. honey).
• In a small saucepan combine the cereal and cold water.
• You use cold water because it prevents lumps.
• Add the salt and brown sugar.
• Bring to a boil over high heat.
• Reduce the heat to medium low and simmer for about 3 to 5 minutes.
• Serve with milk.
• Makes 1 serving.
• To make 4 servings, use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup brown sugar.
• This is a very healthy and hearty way to start the morning.
• I like this cereal much better than most other mixed grain cereals I have tried.
• The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal.
• If you don't have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran.
• I've also thought that Rye Flour might make a nice addition, although I have never tried it.
• This cereal is an excellent source of B vitamins and fiber.

WHOLE GRAIN HOT CEREAL

Steps:

• Bring 5 cups of water to rolling boil, add salt. Pour in barley, cover and reduce to a simmer. Allow to cook about 5 minutes. Wisk in cornmeal, then stir in remaining grains. Cover pan again, turn heat to down to bare minimum to keep pan warm and allow grains to cook thoroughly. Stir regularly to keep cereal from sticking and burning. Treat almost as if you are making rice (it's a similar process). Remove from heat and allow to sit for a few minutes. Cereal will be very thick. Add more water at start if you like a creamier cereal. Serve with milk, honey, cinnamon and dried fruit. I make a big batch and parcel it out for the week.

HOMEMADE MULTI-GRAIN HOT CEREAL

Steps:

• NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
• In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
• Keep stirring grains constantly so they don't burn.
• Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
• Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
• To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
• *For thinner consistency cereal either increase water or reduce amount of cereal.
• Season with salt to taste.
• Add your favorite toppings such as cinnamon, flax seeds, milk, etc.

CROCK POT HOT WHOLE GRAIN CEREAL

Steps:

• Spray the inside of the crock pot with nonstick cooking spray.
• Combine all the grains, the dried fruit and cinnamon in crock pot and mix well.
• Stir in water and vanilla.
• Cover crock pot and cook for 6 to 8 hours on low. Check occasionally, and stir to prevent sticking.
• Stir the cereal before serving.
• You can add more water to change the texture.

WHEAT BRAN AND FRUIT HOT CEREAL

Steps:

• In a saucepan, heat the water.
• Add the Bran, the fruit, and the sugar.
• Cook for a few minutes.
• Enjoy for breakfast or any meal!

KANGAROO CASSEROLE

Steps:

• Preheat oven to 170 deg C (340 deg F).
• In a large, heavy-based frying pan heat 2 teaspoons of oil over high heat. Add onion, mushrooms and garlic and saute for 5 minutes, or until soft. Transfer to a large, ovenproof dish (with lid).
• Add flour to a plastic bag & season lightly. Add the meat to the flour, seal bag and shake until all the meat is coated. Heat remaining oil in frypan and cook meat, in batches, until well browned. Transfer to dish with onion mixture.
• To the frying pan add tomato, wine, stock and capsicum and gently bring to a boil. Scape up any bits of meat stuck to bottom of pan. Now add this to the casserole dish.
• Gently combine mixture in casserole dish then cover and transfer to oven for between 1.5 hours (kangaroo) - 2 hours (beef). Remove lid and cook for a further 30 minutes, or until meat is tender.
• To serve add herbs and seasoning to taste.