Gluten-Free Hot Breakfast Cereal

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup brown basmati rice
• 1/2 cup quinoa
• 1/2 cup millet
• 1/2 cup buckwheat groats
• 1/2 cup sesame seeds
• 1/2 cup flax seeds
• 1/2 cup cornmeal
• 1/2 cup amaranth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the brown basmati rice, quinoa, millet, buckwheat groats and amaranth in a fine sieve under cold running water until the water runs clear.

2. Drain the grains well and dry them on a clean towel for a few minutes.

3. Toast the drained grains in a dry skillet over medium heat for about 5 minutes, stirring often, until fragrant. Transfer to a plate to cool.

4. Toast the sesame seeds in the same dry skillet over medium heat for about 2 minutes, shaking often, until golden. Cool completely.

5. Combine the toasted grains, toasted sesame seeds, flax seeds, cornmeal and amaranth in a large airtight jar and shake well to mix. Store at room temperature.

6. To serve, add a portion of the mix to a saucepan and cover generously with water.

7. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for about 25 minutes, stirring now and then and adding a splash of water if it thickens too much, until the grains are tender.

8. Remove from the heat, let stand covered for 5 minutes, then stir and spoon into bowls.