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