1 c. brown rice
1 c. millet
1 c. whole oats or rye
6 c. chicken broth
1 c. minced onion
2 minced garlic cloves
1/2 c. chopped parsley
1 c. scallions, chopped
1 tbsp. butter
3 tbsp. tamari sauce
1/2 tsp. sage
1/2 tsp. vegit
1/2 tsp. rosemary

Toast millet lightly in skillet over low heat. Stir continuously. In small saucepan heat 2 cups chicken broth and add millet, bring to boil. Reduce to simmer and cook 25 minutes until done.

Meanwhile heat 4 cups chicken broth to boil and add rice and rye or oats. Reduce heat to simmer and cook 45 minutes to 1 hour. In skillet saute onion in butter until softened. Combine rice mixture, millet, onion and garlic, herbs and spices, parsley and scallion and tamari. Keep warm or refrigerate and reheat. Grains may be prepared a day ahead. Serve in 1 cup servings. Single serving = 1 cup starch/grain.