Crock pot mixed grain porridge (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)
1/2 cup steel-cut oats
3/4 cup wild and brown rice blend (or use any combo of rices)
1/2 cup millet
1/4 cup stone-ground grits
3 Tbsp flax seeds
5 1/2 cups water
pinch of salt
Combine everything in a medium crock pot (I used a 3 1/2 quart one) and cook on low for 8-9 hours. Serve with dried fruit, nuts, honey, or anything else that comes to mind. To reheat, add a splash of water or milk before microwaving. Serves 6.
