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Variations: Add boiled barley or buckwheat to the patties and proceed as above.

CREAMS
If you have a flour grinder you can improve the taste of any cream tenfold. Take approximately 1 cup of any grain and roast in dry pan over a medium-high flame until the grain changes color and gives off a fragrant aroma. Then grind. If you don't have a mill use your blender.

Add 4-5 cups of water to freshly ground flour and bring to a boil while stirring. Add small amount of salt. Cover and simmer at least 1 hour, preferably longer. Creams can be cooked overnight on an asbestos pad or flame tamer and will be ready to serve for breakfast.

Not only do creams make a good breakfast cereal, but they are great as a sauce over grains, patties and vegetables and are ideal for babies.

Variations: Try using all your different grains and changing their texture and taste by varying the grind. Barley tastes superb when it is coarsely ground instead of fine. You can add roasted sesame seeds or sunflower seeds or even sauteed vegetables, such as finely chopped onions or carrots, to any cream.

CREAM PATTIES
Using any leftover cream, form into patties and pan fry in sesame or corn germ oil until golden on both sides. Sprinkle with Tamari soy sauce while still in the pan. Serve plain or with a vegetable sauce.

Variations: Add roasted sesame seeds and/or sauteed vegetables to your cream.

BASIC CREAM RECIPE
1 cup grain
1 tsp. sesame oil
4-5 cups water
Pinch of salt.

Dry roast until grain changes color and begins to pop. Grind to a medium-coarse texture in a flour mill or blender. Add water and bring to a boil while stirring constantly to prevent lumping. Lower flame and cook covered for at least one hour.

When buying prepared creams, saute in a little sesame oil until fragrant and then proceed as above. '

Variations: Add roasted sesame seeds, or for a different taste, add about 1 Tbs. powdered lotus root tea. Serve garnished with sesame salt.

MILLET BECHAMEL CASSEROLE
1 cup millet
1 tsp. sesame oil
3 cups boiling water
Pinch of salt
Bechamel sauce
Bread crumbs
Tamari soy sauce

Saute millet in oil until lightly golden and fragrant. Add to boiling salted water and simmer 30 minutes.
Bechamel Sauce:

1 cup rice flour
3-4 cups water
1/8 cup sesame oil
1/4 tsp. salt

Heat oil, add flour and saute. (Do not brown flour since this is a white sauce.) Let flour cool before adding water to prevent lumping. Gradually add water and bring to a boil while stirring. Lower flame and simmer 1/2 hour. Add salt towards end of cooking.

(Bechamel sauce has many varied uses, all of which are delicious. You can also use whole wheat or buckwheat flour for a darker sauce and add roasted sesame seeds.)

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