Eerily, reminds me of ....
Posted on 11/06/2008 5:49:18 PM PST by SunkenCiv
Dating from between 5920 to 5730 B.C., the ancient cereal consisted of parboiled bulgur wheat that Early Neolithic Bulgarians could refresh in minutes with hot water.
"People boiled the grain, dried it, removed the bran and ground it into coarse particles," lead author Soultana-Maria Valamoti told Discovery News.
"In this form, the cereal grain can be stored throughout the year and consumed easily, even without boiling, by merely soaking in hot water," added Valamoti, an assistant professor of archaeology at Aristotle University of Thessaloniki in Greece.
She and her colleagues studied the Bulgarian grain, excavated at a site called Kapitan Dimitrievo, as well as 4,000-year-old grains of barley and wheat from northern Greece. Very high magnification by microscope revealed precise details about the individual cereal grains, including their composition.
The findings are published in the latest issue of the journal Vegetation History and Archaeobotany.
(Excerpt) Read more at dsc.discovery.com ...
Instant oats should work fine. The oat stew is also good with mixed vegies added to it. I’ll often use salsa for extra flavor.
I tend to use oats as my primary carb in most meals. You can also make a fair decent “pilaf” with them instead of rice.
Eerily, reminds me of ....
Well, give it a try!
But get yourself a pound of cornstarch also and try that, see what you prefer.
If you cook TO YOUR TASTE, you will rarely go wrong.
Thing is, there are some things that are not way up there on like the caviar list that are wonderful additions and very good for you.
I grow a bunch of cabbage (leaf variety) and always have it for salad or soups or stews. And it is HUGELY good for you.
Don’t be scared to experiment but don’t be disappointed if something turns out less than spectacular.
And that is my great great grandfather’s approval on the lower left, from the exposition.
No alfalfa - got buckwheat
Dat alfalfa
[Oatmeal is good. I add raisins, banana slices, apple slices, wheat germ, a dash of salt...heck, just about anything I can reach in the kitchen when I’m making it.
Its all good with oatmeal. ]
I usually add a big steak and some potatoes, then dump the oatmeal.
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