Gruel, when spoken it even sounds awful, rhyming with cruel. Even its other name, which is porridge, has connotations of tasteless fare. Given a bad wrap by the books and stories of life in the 1800's and in the world's ghettos, it would be the last thing on our list of favorite foods. However, in many third world countries this is the total of the daily food intake of the poorer population.

But gruel has many faces. It has evolved through the years and is now one of the leading breakfast foods recommended by health specialist, and by another name, odds are you love it.

What is it? Gruel is a grain cooked in either water or milk until it reaches a thickened state. Easily digestible and full of fiber, it is also delicious and in this age of microwaves, quick to prepare. In times of old, it was a cheap and quickly cooked food to feed the hungry masses of poor people. It was very watery then and was drank rather than eaten.

Gruel has come a long way since then. Often it is sweetened with sugar or honey or perhaps butter is added. Raisins or nuts are also added to enhance not only the taste, but also texture and nutrition. More often today we find the whole grain in the foods we eat, meaning the bran and the germ are left in the grain when ground.

Different regions prefer different grains. In the north of America, people have been enjoying cream of wheat and Ralston whole wheat as a hot cereal for a long time. Where as it has only been in the last twenty-five years that it has caught on in the south, where corn held sway from before written history.

Well known gruels:

Wheat
Cream of wheat is made from semolina, the particles left after the finer flour is removed from the grinding process.

Ralston is made from the whole-wheat grain. Whole grain cereals are heart healthy. They contain little in the way of fat and so are cholesterol free.

Oatmeal
Made with crushed or rolled oat grains and often referred to as mush is eaten my many for breakfast. Adding raisins or flavoring with cinnamon enhances its already nice flavor.

Grits
Corn gruel more commonly known as grits and made from cornmeal, has a very bland taste. However, by adding salt and butter or sugar you create a very palatable breakfast cereal or side dish to be eaten with your eggs and bacon.

Rice
Rice porridge is cooked in extra water, which causes the rice to puff up and release some of its starches. Usually this is fed to sick people, as it is extremely easy to digest. Very bland in taste, it can also be enhanced by adding salt and sugar or butter and is sometimes cooked with pine nuts to enhance the flavor.

Bran
Bran is not a grain of or in its self. But is rather part of rice, wheat, corn, oats and millet that is used to add value to our cereals and breads. It is rich in fiber and when we don't eat whole grain foods, it is missing from our diet, along with its protein, vitamins, and minerals, which our bodies do not get enough of in this day of refined foods.

Barley
Barley is seldom found in our cereal aisle. It is most often found in health food stores in the United States, but is a grain that can be made into gruel. In some countries, it is boiled in almond milk and eaten as a delicacy.

Whichever grain you choose, it can be made into a delectable breakfast cereal that is heart healthy and easy to prepare. You might even call it a comfort food. Knowing all of this, even the images brought to mind by the names porridge and gruel will flee.

source: http://en.wikipedia.org/wiki/G ruel

Learn more about this author, Pamela Kay.
Click here to send this author comments or questions.

---

Add your voice

Know something about The many faces of gruel?
We want to hear your view. Write now!