Multigrain Porridge Recipes

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MULTI-GRAIN PORRIDGE (DALIA)



Multi-Grain Porridge (Dalia) image

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

2 cups oat bran or 2 cups wheat bran (or other grains)
1/2 cup wheat germ
milk
honey or salt and pepper (to taste)

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.

WHOLE-GRAIN BREAKFAST PORRIDGE



Whole-Grain Breakfast Porridge image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1/2 cup red or wild rice
1/2 cup steel-cut oats
1/4 cup pearl barley or farro
1/2 cup farina or wheat cereal
1 2-inch piece orange peel
1 cinnamon stick
1 to 2 tablespoons packed dark or light brown sugar
1/4 teaspoon salt
1/4 cup dried fruit (cranberries, cherries, raisins and/or chopped apricots)
Chopped nuts, maple syrup and/or milk, for serving (optional)

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.

SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE



Slow-Cooker Whole-Grain Breakfast Porridge image

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

3/4 cup dehulled whole barley
3/4 cup steel-cut oats
1/2 cup cornmeal (not coarsely ground)
3 tablespoons light brown sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 cinnamon stick
Kosher salt
Topping suggestions: milk, chopped dried fruit, fresh fruit or nuts

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

MULTIGRAIN PORRIDGE



Multigrain Porridge image

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

2 tablespoons butter
3/4 cup brown rice
1/4 cup quinoa
1 cup rolled oats
1 cup steel cut oats
2 granny smith apples, cored and diced
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4-1/3 cup brown sugar
10 cups water

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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