Multigrain Hot Cereal
Yield
2 servingsPrep
10 minCook
20 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
rice
brown, long-grain |
|
| 2 | tablespoons |
pearl barley
|
|
| 2 | tablespoons |
millet
cooked |
|
| 2 | tablespoons |
rye
|
* |
| 2 | tablespoons |
wheat berries
|
*
|
| 6 | each |
apricots, dried
dried, chopped |
*
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
rice
brown, long-grain |
|
| 3E+1 | ml |
pearl barley
|
|
| 3E+1 | ml |
millet
cooked |
|
| 3E+1 | ml |
rye
|
* |
| 3E+1 | ml |
wheat berries
|
*
|
| 6 | each |
apricots, dried
dried, chopped |
*
|
| 473 | ml |
water
|
|
Directions
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.
