• 2 cups short grain sweet brown rice
• 1 cup millet
• 1/2 cup barley
• 1/2 cup buckwheat
• 1/2 cup steel cut oats

Wash the grains in a colander.  Put wash grains in large cooking pot.  Cover with water to 1/2 inch above grains.  Bring to boil then lower temperature until all water is absorbed.  Do not stir grains during cooking.  You may need to add more water to complete cooking.  Simply taste grains; if they are crunchy add another cup of water and cook until absorbed.  Be careful to watch that heat is removed from pot before burning or scorching of grains can occur.

When cooked, grains can be served immediately hot as cereal, or can be stored in refrigerator until used in soups, stews, casseroles, or again as cereal.  For cereal you might want to add any combination of the following: cinnamon, fruit, honey, maple syrup, non-dairy milk, non-dairy cream, plain yogurt, plain non-dairy yogurt, almonds, sunflower seeds, or raisins.  Good hot