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will offer more far more chew.
    • You can save any leftovers in a covered container in the fridge. Stir in plenty of milk the next morning to loosen up the cereal, then heat it slowly in a saucepan over medium-low heat, stirring frequently to prevent scorching.
    INGREDIENTS EXPLAINED Wheatberries are minimally processed grains of wheat, just minus their hulls and dried for storage. They’re a nutritious whole grain, usually available near the quinoa and brown rice in your supermarket, or sometimes in the health-food aisle.
    ALL-AMERICAN KNOW-HOW Ground cinnamon has a shelf life: about nine months if stored in a dark, cool place. After that, it loses much of its zip. Smell yours to make sure it’s fresh and irresistible. Double its shelf life by storing it in the freezer, although the ambient humidity means you can never “thaw” it without its clumping. You’ll have to forgo sprinkling it on cinnamon toast, but you can scoop it out frozen for most recipes.
creamy brown rice porridge
    EFFORT: A LITTLE • PREP TIME: 15 MINUTES • COOK TIME: 10 HOURS • KEEPS ON WARM: NO • SERVES: 3 TO 8
    2- TO 3½-QUART
    2½ cups milk
    ½ cup long-grain brown rice (such as brown basmati or brown Texmati)
    ¼ cup chopped golden raisins
    2½ tbls sugar
    ½ tsp vanilla extract
    pinch salt
    2 large egg yolks
    4- TO 5½-QUART
    5 cups milk
    1 cup long-grain brown rice (such as brown basmati or brown Texmati)
    ½ cup chopped golden raisins
    ⅓ cup sugar
    1 tsp vanilla extract
    ¼ tsp salt
    3 large egg yolks
    6- TO 8-QUART
    7½ cups milk
    1½ cups long-grain brown rice (such as brown basmati or brown Texmati)
    ¾ cup chopped golden raisins
    ½ cup sugar
    1½ tsp vanilla extract
    ¼ tsp salt
    4 large egg yolks
    1 Combine the milk, rice, raisins, sugar, vanilla, and salt in a slow cooker, stirring until the sugar has dissolved. Cover and cook on low for 10 hours, or until the rice is tender.
    2 Whisk the egg yolks in a large bowl until creamy, then whisk 1 to 2 cups of the rice porridge into the egg yolks, beating fairly furiously to keep the egg yolks from curdling.
    3 When the mixture is mostly smooth, whisk it back into the rest of the porridge in the slow cooker. Serve at once.
    TESTERS’ NOTES
    • This is like a thicker, richer version of rice porridge, here made with brown rice (so it’s a whole-grain breakfast). There are also eggs in the mix; they’ll make the dish even heartier, sort of a creamy rice pudding.
    • Use only long-grain brown rice here. Short- or medium-grain brown rice will clump.
    • The eggs will have been warmed to a safe temperature by the time the whisked mixture is incorporated back into the slow cooker. If you’re concerned, cover the cooker and cook for 5 minutes—but no more, as the egg yolks may “scramble” in the porridge.
    • The golden raisins are really for aesthetics—to better complement the color of the brown rice. If you’ve got only black on hand, substitute at will!
southwestern hominy stew
    EFFORT: NOT MUCH • PREP TIME: 15 MINUTES • COOK TIME: 7 HOURS • KEEPS ON WARM: 2 HOURS • SERVES: 4 TO 12
    2- TO 3½-QUART
    1¾ cups canned reduced-sodium diced tomatoes, with juice
    1¾ cups canned hominy, drained and rinsed
    ¾ cup thinly sliced celery
    ¾ cup chopped red onion
    ⅓ cup reduced-sodium fat-free chicken broth
    ¼ cup canned chopped green chiles (hot, medium, or mild)
    1 tsp dried oregano
    ¾ tsp ground cumin
    ¼ tsp ground black pepper
    pinch ground cloves
    ½ pound turkey sausage meat, any casings removed
    4- TO 5½-QUART
    3½ cups canned reduced-sodium diced tomatoes, with juice
    3½ cups canned hominy, drained and rinsed
    1½ cups thinly sliced celery
    1½ cups chopped red onion
    ⅔ cup reduced-sodium fat-free chicken broth
    ½ cup canned chopped green chiles (hot, medium, or mild)
    2 tsp dried oregano
    1½ tsp ground cumin
    ½ tsp ground black pepper
    ¼ tsp ground cloves
    1 pound turkey sausage meat, any casings removed
    6- TO 8-QUART
    5¼ cups canned reduced-sodium