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Author Notes: Seeing all of Merrill's posts on feeding baby Clara made me want to share this recipe from when our toddler, Marin, was starting solid foods. In addition to pureed vegetables, we gave her grain cereals, taking different grains from the pantry, pulsing them in a spice grinder and cooking them with water. Most recipes have you stir the grains into the water once it comes to a boil, which usually resulted in lumps for me. I've had success combining grains and water before turning on the heat. It should be noted that rice, oats and barley are on the longer end for processing and cooking, millet will cook in about three minutes, with polenta and quinoa ready in about four. If using finely ground cornmeal, proceed directly to cooking. —mbj913
Makes 1 cup cooked cereal plus extra dry cereal
cup whole grain such as brown rice, quinoa, barley, steel oats, millet, coarse polenta
- Fill your spice grinder about halfway with the grain. Process, shaking as necessary, until the the grain is well ground, but not as fine of four. Finish processing additonal grains.
- Reserve 1/4 cup ground grains and store the rest sealed in the refrigerator up to 1 week.
- In a small sauce pan, combine the 1/4 cup ground grain with the 1 cup water.Bring the mixture to a boil, stirring occasionally, then reduce heat to low. Cook for 3-5 minutes, again stirring occasionally, until soft and fully hydrated, like soft polenta.
- Serve baby cereal straight away or cool and store the in the refrigerator for 1-2 days, reheating gently on the stove top or in the micorwave.