Multigrain Porridge Recipes
SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE
This whole-grain porridge is a healthy way to start the day. Dehulled or hulless barley is unprocessed and takes longer to cook than the quicker pearled barley; use either for this recipe (servings of fiber will differ).
Provided by Food Network Kitchen
Time 14h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
- In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.
Nutrition Facts : Calories 140 calorie, Fat 1 grams, Sodium 125 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
WHOLE-GRAIN BREAKFAST PORRIDGE
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
- Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
- Serve the warm porridge with nuts, syrup and/or milk, if desired.
MULTI-GRAIN PORRIDGE (DALIA)
You can custom blend any grains in this healthy morning treat and true winter comfort food. Serve it as a sweet or spicy dish. When refrigerated or frozen, it becomes stiffer and requires additional liquid.
Provided by kusum gupta
Categories Breakfast
Time 30m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Heat 9 cups water in a pot.
- Meantime put all the grains in a 3 to 4 quart pot on low to medium heat.
- Stir for a few minutes until lightly roasted.
- Add the hot water to the grains slowly, taking care not to splash.
- Increase the heat to medium to high for a few minutes to let everything boil.
- Reduce the heat; cook half covered until the grains are soft (about 20 minutes).
- It should be like a pudding.
- Add more hot water if needed.
- Serve hot with milk and the desired seasonings.
MULTIGRAIN PORRIDGE
Make and share this Multigrain Porridge recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 6h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Use a 6-quart slow cooker; butter the inside of your stoneware insert.
- Rinse the brown rice and quinoa thoroughly in cool running water, and dump into your buttered crock.
- Add both kinds of oats, apples, vanilla, cinnamon, and brown sugar.
- Pour in all 10 cups of water; cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the brown rice is completely tender.
- Take the lid off of your cooker and stir very well.
- Unplug, and let the porridge sit in the cooling slow cooker for 10 to 15 minutes before serving.
- Add additional brown sugar, if desired, to taste at the table.
Nutrition Facts : Calories 222.3, Fat 4.6, SaturatedFat 1.9, Cholesterol 6.1, Sodium 31.4, Carbohydrate 40.2, Fiber 4.4, Sugar 9.4, Protein 5.5
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- In a fine mesh sieve, rinse all the grains well. Once the water is boiling, add the grains and reduce heat to a low simmer.
- Simmer, stirring occasionally, until most of the water has been absorbed to desired consistency and grains are cooked through, about 30 minutes. If your grains haven't cooked to your liking after the water has mostly been absorbed, add another 1/2 cup of water at a time, until cooked through. I like my porridge about the thickness of fresh oatmeal without the grains getting too mushy. Find what tastes best to you!
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