Some recipes act less as precise instructions that need to be followed to successfully complete a dish and more as reminders for the possibilities that can be created. I share one of the latter recipes this week in my Twice as Tasty column for the Flathead Beacon.
When I adopted hot cereal into my regular meal schedule, the mix of grains I used opened up options for a range of recipes. I rarely bother to measure out portions these days, just combining the various grains by sight to come up with a blend that I not only cook into Russian kasha but also dehydrate for granola and use as a rolled oat replacement in other recipes. The various flakes add more flavor and texture than a single grain and can be easily and affordably combined at home.
