Categories: Breakfast, Mcdougall 
      Yield: 2 servings 
  
    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