Supplies
- ¼ cup (60 ml) red lentils
- ¼ cup (60 ml) dried girolle mushrooms, coarsely chopped
- ¼ cup (60 ml) wholegrain rice
- ¼ cup (60 ml) pearl barley
- ¼ cup (60 ml) green split peas
- ½ teaspoon (2,5 ml) celery salt
- ¼ teaspoon (1ml) onion salt
- ¼ teaspoon (1ml) garlic salt
- 1 stock cube, powdered
Étapes
- In a 1-cup-capacity (250 ml) jar, pour all ingredients one after another to form layers.
- Write down ingredients list on a nice label and tie it to the jar with a ribbon.
- Cook in two litres of water for 40 to 50 minutes.