Crock Pot Grains Recipes

SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
• In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.

CROCK POT HOT WHOLE GRAIN CEREAL

Steps:

• Spray the inside of the crock pot with nonstick cooking spray.
• Combine all the grains, the dried fruit and cinnamon in crock pot and mix well.
• Stir in water and vanilla.
• Cover crock pot and cook for 6 to 8 hours on low. Check occasionally, and stir to prevent sticking.
• Stir the cereal before serving.
• You can add more water to change the texture.

EASY SLOW-COOKER SORGHUM

Steps:

• Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months.

WHOLE GRAIN CROCK POT CEREAL

Steps:

• 1. Place all ingredients in a crock pot.
• 2. Cook on low about 8 hours or overnight as you sleep.
• 3. Add sweetener of choice. Add any dried or fresh fruit and nuts of choice if desired.

MULTI-GRAIN HOT CEREAL (SLOW-COOKER)

Steps:

• dump everything into a lightly greased, large crockpot.
• Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
• The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
• *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.

CROCK POT HOT MULTIGRAIN CEREAL

Steps:

• In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples.
• Cover and cook on Low for 8 hours or overnight.
• Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
• 175 Essential Slow Cooker Classics. J. Finlayson.

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
• Cook on Low for 6 to 8 hours.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.