Another way to eat Hard White Wheat Grain:
When all of a sudden you find your favorite supermarket has only 50% of what they normally stock on the shelves and you find yourself eating almost daily from your long term stored foods to make up the difference, your region or the country is in deep trouble. Isn’t this what we’ve been prepping for!
Imagine for a moment, you are living in Venezuela today where your Socialist Dictator, or in our case the Dem’s, are purposely restricting food distribution leaving you little to eat. Your family and friends have already lost 20-30 lbs of weight and there’s no end in sight. It’s too late to wish you had prepped more.
Some of the common dry bulk foods Preppers store are Wheat Grain, Beans, Rice and Pasta. When it comes to preparing Wheat Grain to eat most will think wheat is to be milled into flour and used in common flour-based recipes. However, there is another use, it does make a great bowl of hot, tasty and nutritious cereal.
If you’ve been a thoughtful Prepper you will have wheat grain in stock (a 5-gallon bucket of wheat grain will yield 40, 2-cup cooked meals). In fact you should have a lot of wheat grain as it is the most important dry bulk food to store. The reasons are, you can mill it into flower to bake common breads, biscuits, pancakes and anything that has flower as an ingredient, providing you have a grain mill. But like some people I know, they have some wheat grain but yet to purchase a grain mill. So without a mill your ability to bake breads, etc is gone. What to do with the grain if you don’t have a grain mill or your mill is broken? You can make cereal from it! The taste and texture is quite pleasant with a hint of oatmeal taste, slightly chewy and very filling. It is far better than eating nothing. Serve like oatmeal with butter or a pinch of sugar or a drizzle of honey.
How I prepare wheat grain kernels as a cereal:
The preparation is very similar to cooking rice, but takes about twice the cooking time unless you pre-soak it.
Ingredients:
- 1 cup Wheat Grain
- 3 cups water
- (basic ratio, 1 part grain to 3 parts water)
- ½ tsp salt
- yields 2 cups cooked
Directions:
- Rinse the grain first, it keeps the grain from foaming.
- Add grain to a pot.
- Add water
- Add ½ tsp salt
- Bring to a boil then reduce to a simmer and cover with the lid.
- Cover and simmer for 45 minutes or until grain is soft and chewy.
- Remove from stove and drain off the small amount of excess water and serve.
1-cup of wheat grain yields 2-cups cooked.
Notes:
- Simmering/cooking for 45 minutes will consume more propane than heating a can of soup or frying SPAM etc. Propane may be scarce.
- If planning ahead you can soak the grain for 10-12 hours first. This will shorten the cooking time to minutes, such as ‘just heat and eat’.
- Rinse the grain before cooking, this reduces foaming while simmering.
