Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Brown rice, long-grain |
| 2 tablespoons | Barley |
| 2 tablespoons | Millet, cooked |
| 2 tablespoons | Rye |
| 2 tablespoons | Wheat nuts; (wheat berries) |
| 6 \N | Dried apricot halves; choppe |
| 2 cups | 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