Cereals

All of our cereals are milled in small, fresh batches by us on our C.S. Bell grain mills. Our grains are minimally processed. Bran and germ is not removed in order to enhance the shelf-life of our products. Thus, they will spoil faster than your typical factory-processed grains. However, they have MUCH higher nutrition and fiber content. This is in keeping with our philosophy of providing the healthiest foods possible to our community.

The grains we use are either grown by us, using organic and ecological farming methods, or sourced from other regional Certified Organic growers. Read more about our grain mill operation here.

Cooking instructions for our cereals:

  • Cracked Barley
    Bring 3 C of water to boil and add 1 C of barely. Cover and cook for 10-12 minutes, stirring occasionally. Cook longer for a more tender cereal.
  • Corn Grits
    Bring 2.5 C of water to a boil and add 1 C of grits. Cover and let simmer for about 35 minutes, until tender (less, for a more chewy texture). Grits can also be soaked overnight and then slowly heated up the next morning.
  • Cream of Rice
    Bring 2 C of water to a boil and add 1 C of rice. Cover and let simmer for 5-8 minutes, until tender.
  • Cracked Rye
    Bring 3 C of water to boil and add 2 C of cracked rye. Cover and cook for 10-12 minutes, stirring occasionally. Cook longer for a more tender cereal.
    Other Suggestions:
    Cracked Rye Porridge with Roasted Molasses Cherries
    Danish Rye Break (RUGBRØD)
  • Gluten Free Six-Grain Ultra Cereal
    Bring 3 C of water to a boil and add 1 C of cereal. Cover and cook for 12-15 minutes, stirring occasionally. Cook longer for a more tender cereal. Add sweetener of choice, or cheese or salt for a more savory dish.
  • Wheat Free Five-Grain Cereal
    Bring 3 C of water to boil and add 1 C of cereal. Cover and simmer for 10-12 minutes, stirring occasionally. Cook longer for a more tender cereal.
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