Hello fatfrees:
I'm having trouble with eating rice for breakfast. A few
weeks back, someone posted a recipe for cooking a combination
of grains overnight in the crockpot. I didn't write down the
recipe, because I don't like rice pudding--type things.
But I want to go on McDougall for a few weeks and so I tried
last night to cook millet, barley, and short-grain brown rice
in a bunch of water. I added salt, sugar, and a few date pieces
this morning, but it still tasted too strongly ricey. Is it
something you get used to?
Thanks for your help,
Maggie
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