Title: Multigrain Hot Cereal
Categories: Breakfast
Yield: 2 Servings
| 1/4 | c | Brown rice, long-grain |
| 2 | tb | Barley |
| 2 | tb | Millet, cooked |
| 2 | tb | Rye |
| 2 | tb | Wheat nuts; (wheat berries) |
| 6 | | Dried apricot halves; choppe |
| 2 | c | Water |
Recipe by: McDougall Rinse the grains and soak them in water to cover for
30 minutes. Drain. Place the soaked grains in a rice cooker or a saucepan
along with the apricots and 2 cups of water. Cook over low heat until the
water is absorbed, about 17 minutes in a saucepan; a rice cooker will shut
off automatically. Let rest for 15 minutes before serving. From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994