“Some like it hot….some like it cold” Whatever your preference, you are bound to LOVE this hearty, wholesome 5 grain porridge that we have been serving for breakfast at the convent these cold, blustery winter days.
Our snow shoveling sisters are out early every am battling the drifts to clear the walks and entrances so that we can get from building to building. When they come in most of them are ravenous, and this warm cooked breakfast not only hits the spot but also fortifies them for the rest of the day.
If you have not yet gotten into porridge making , this is the time to do it. Don’t wait any longer to try out your own satisfying combination of healthy slow simmered grains. If you don’t have the 5 we used, substitute with what you do have or like. It’s the combining of textures and flavors that gives it its appeal. Top it with fresh or dried fruits and or nuts, seeds or coconut etc. or add them to the mixture the last 10 minutes or so before serving.
CHANGE SERVING SIZEpeople
- 1/2 cup rice brown
- 1/2 cup quinoa
- 1/4 cup amaranth
- 1/4 cup millet
- 1/4 cup wheat bran
- 1/2 tsp kosher
- 6 cups water
- Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and water to a boil in a medium pot.
- Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40–50 minutes.
Do Ahead: Porridge can be made 5 days ahead. Let cool; cover and chill.