A time released nutritional food product and method of making it in is
provided in which the product includes a plurality of grain or seed based
constituents having plural digestion rates. In a preferred embodiment the
product can be prepared by cooking the constituent parts together as a
mixture at a substantially single length of cooking time. For example,
the product while palatable, can be cooked by adding water, boiling for a
given amount of time and eaten. In an embodiment the constituent parts
include processed and unprocessed grains, at least one of which forms a
gelatinous coating on the others when cooked. Optionally the food product
can be dehydrated or freeze-dried and packaged. Likewise it optionally
can be pre-cooked and then packaged.
