| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breakfast, Mcdougall |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”