Oatmeal isn’t your only whole grain option at the breakfast table. One basic cooking technique can be applied to whatever grain you want to cook for a hot and hearty breakfast cereal.
Fast-cooking grains that are good for hot breakfast cereal include: farina (finely milled wheat cereal), cracked wheat, cornmeal, amaranth, teff, barley flakes, spelt flakes. Slow-cooking grains that are good for hot breakfast cereal include: wheat berries, rye berries, kamut, spelt, barley.
To add even more variety, you can substitute regular milk or soy, nut, or grain milk for half the water, or stir in a bit of the milk, cream, or half-and-half at the end of cooking for a richer breakfast.
Here’s how to cook a single serving of grains for breakfast:
1. Combine ½ cup any of the grains listed above in a small saucepan with a large pinch of salt and water to cover by at least an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently.
2. Cook, stirring occasionally, until the grain is tender. This will take as little as 3 minutes for farina, as long as 20 minutes or more for cracked wheat and teff, or as long as an hour for wheat berries. Add boiling water as necessary to keep the grain covered and to adjust the consistency. Be sure there’s enough water in the pot to keep the grain from drying out.
3. The grain is done when it tastes cooked and is as tender as you like it. Stir in some butter or any milk or cream, and add whatever garnishes you like (see “12 Stir-ins for Oatmeal and Other Cooked Grains,” below, for ideas).