-=> Quoting Michael Loo to Denis Mosko <=-

 > I have oal groats from Russian Altai.
 > What I can add to groats after 30 minutes into hot water with fire: ?

I had to look Altai up; Wikipedia explained it though.

When you say "groats" do you mean the whole oat seed with just the
hull removed or seeds that have been chopped up into smaller pieces
but not rolled into flakes?

I have cooked whole wheat "berries" and they need far more than 30
minutes of boiling. More like soaked overnight in cold water and
then cooked at least an hour and a half. Barley takes at least an
hour.

When I make finely chopped oat groats called "steel cut" or "pin
head" oats they are done in 25 minutes, rolled oat flakes are ready
in 20 minutes.

Are you planning on a slightly sweet gruel (porridge) perhaps with
fruit added for breakfast, a quite sweet dessert or a savory side
dish to go with meat? 

Speaking of wheat berries, there are a lot of Ukrainian-Canadians in
my part of the country and my oldest granddaughter's other grand
father is Russian-American who moved here from the USA many years
ago so I have become familiar with and like kutia and kolyvo. It
doesn't have any religious significance to me though so I will make
it whenever I feel like it all winter long.

This morning's porridge here: 95 ml pinhead oats in 380 ml boiling
water, add a pinch of salt, Gently boil for 25 minutes, stirring
occasionally. In the last 5 minutes add a small handful of raisins.
Serve hot in a bowl and sprinkle with a bit of grow sugar.

Other ideas: add diced fresh apple, chopped dried apricots or prunes
(dried plums), walnuts, maple syrup, corn syrup, honey.

I can send you lots more ideas if you don't want to make sweet
things.




Cheers

Jim


... The invention of beer is responsible for the rise of agriculture.

___ Blue Wave/QWK v2.20