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Seven Grain Cereal


1/2 lb. barley
1/2 lb. steel cut oats
1/2 lb. rye
1/2 lb. cracked wheat (bulgur)
1/2 lb. short grain rice
1/2 lb. sesame seed (unmilled)
1/2 lb. millet

Mix thoroughly. Store in refrigerator or freezer. To cook: Use 1/4 cup cereal per serving and 1/2 cup water. Place in double boiler. Stir. Cook slowly for 45 minutes or longer. Stir occasionally. Add water if necessary. Serve with milk and honey. Leftover cereal can be used in salads or soups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.