Multigrain Hot Cereal
Author: Kitchens
  • 1/4 Cup brown rice, long-grain
  • 2 Tablespoons barley
  • 2 Tablespoons millet, cooked
  • 2 Tablespoons rye
  • 2 Tablespoons wheat nuts; (wheat berries)
  • 6 dried apricot halves; chopped
  • 2 Cups water
  1. 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.
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