Warm Oat Berries (Groats) with Walnuts and Gorgonzola

1 1/4 cups water
1 cup oat groats
1/8 teaspoon salt
Cook the oats: Bring the water to a boil and stir in oats and salt. Return to a boil, then reduce to medium-low heat and cover. Cook till oats are tender-chewy, about 30 or 40 minutes. Remove from heat and set aside to steam.
1 tablespoon olive oil
1/2 cup chunked walnuts
3 teaspoons fresh thyme, chopped
1/2 cup pitted green olives, coarsely chopped
1$ teaspoon salt
1/4 teaspoon black pepper
2 teaspoons red wine vinegar
3/4 cup Gorgonzola or other blue cheese, crumbled
Heat the oil in a medium sized skillet until it ripples. Add walnuts and 2/3 of the thyme, then stir over medium heat for about 3 minutes till they are fragrant. Add cooked oats, olives, salt & pepper. Stir and cook a couple minutes till heated through. Adjust salt, sprinkle with vinegar, and remove from heat. Quickly toss in most of the cheese until it begins to melt. Top with the rest of the cheese and the last of the chopped thyme.
Serve immediately with sauteed greens and steak or tuna.
Note: Other grain “berries”–wheat, rye, spelt, barley, kamut, etc.–can be used instead. Similarly, oat groats can be used in recipes calling for barley, spelt, wheat berries, and so on.
Adapted from Maria Speck, Ancient Grains for Modern Meals

Steel-Cut Oats for Breakfast

3 cups water 1 cup steel-cut oats salt–a good pinch
Bring the water to a boil and stir in oats and salt. Return to a boil, then reduce to medium-low heat.
Simmer with the lid slightly ajar, stirring often, adding a little extra water if the pot seems dry, till the porridge is cooked through – 20 minutes for chewy oats or 30 minutes for soft oats.
Sweeten with maple syrup, honey, or sugar as desired. Add fresh and/or dried fruits. Sprinkle with toasted seeds and nuts. Add milk or cream or butter. Many people like cinnamon.
Leftovers keep for week in the fridge and can be microwaved or steamed back to softness.
Some people like to soak the groats overnight before cooking, in which case less water is needed.
Submitted by Eleanor

Buckwheat Pancakes

• 1 cup buttermilk* (see note below)

• 1 egg
• 3 tablespoons butter, melted on the pan you’ll cook in
• 6 tablespoons all-purpose flour
• 6 tablespoons buckwheat flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons butter
1. Whisk together the buttermilk, egg, and melted butter in a bowl.
2. Mix together white flour, buckwheat flour, sugar, salt and baking soda in another bowl.
3. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
4. Heat a griddle or large frying pan to medium; drop a tablespoon of butter or other fat into it and let it melt and start to bubble.
5. Spoon the batter into the frying pan to form pancakes. When the bubbles that form on the surface pop and leave holes, flip the pancakes and cook them on the other side for a couple minutes. Move the pancakes to a warm plate while you cook the rest.
6. Serve with butter and good maple syrup or honey.
*If you don’t have buttermilk, stir a spoonful of lemon juice or vinegar into a cup of sweet milk and let it sit for a minute
Submitted by Eleanor

Breakfast Porridge with Farro–this is what I do with whole grains:

Soak a cup of semi-pearled* Farro in water overnight. If you prefer a creamier porridge, try cracking the grains with a quick whirl in a coffee grinder. Soaking neutralizes phytic acid in cereal grains, improving their nutritional value; it also develops the flavor.

In the morning, combine the soaked grains in a saucepan with two cups of water (including the soak water) and a few shakes of salt. Cook at a simmer for about 25 minutes*; be alert to the pan going dry and add a bit more water if needed. If you like, add some dried fruit to the pot in the beginning with a bit of extra water. A sprinkle of cinnamon appeals to most porridge eaters.

Serve in bowls with rich cream or butter, fresh fruit, toasted nuts as desired, and your favorite sweetener–honey, maple syrup, molasses, sugar.

*If you don’t know if your Farro is pearled or not, look closely to see if the grains look scuffed. That would indicate that they have been processed a little to remove some of the bran and germ. If it is pearled, the above time should be sufficient; if the grains are intact and shiny, they are whole and could take twice as long or longer to cook tender.