Award-winning cookbook author and culinary architect celebrating local and global food!
Tuesday, July 27, 2010
Savory Shredded Wheat
Instead of pouring milk over shredded wheat (original) www.barbarasbakery.com I crush the biscuits (not spoon size) and saute them in olive oil over moderate heat and cook until it's just a wee bit darker than its original wheaty color. Before serving, I season with a little salt. Hope you enjoy this texture and fiber-filled, savory breakfast favorite as much as we do!