Easy recipe Porridge of grains from Jämtland

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about one tbsp crushed barleyabout one tbsp flax seedsabout one tbsp rolled oatsabout one tbsp sunflower seedsabout one tbsp pumpkin (Recipes by ingridients pumpkin) seedsabout one tbsp crushed rye about fiftyg/about one¾oz salty, cultured butterabout fiftyg/about one¾oz mature cows’ milk (Recipes by ingridients milk) cheese, to taste salttwo hundredml/sevenfl oz light, clear beef brothteng/¼oz birch leaves decomposed under the snow for one winter (optional) tuft of moss big enough to fit snuggly inside the vessel you are going to pour the hot brothabout one tsp chive oilabout one hundredg/three½oz pickled carrotsabout one tbsp dried chivessix tbsp puffed grains of barley. This dish from innovative Swedish chef Magnus Lisson matches porridge (Recipes by ingridients porridge) with earthy tastes of nature..