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.