Best Multi Grain Breakfast Medley Recipes

SLOW-COOKER THREE-GRAIN MEDLEY

Slow-Cooker Three-Grain Medley image

Betty Crocker's Heart Healthy Cookbook shares a recipe! This slow-cooked side dish features a hearty combination of wheat, barley and rice!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 6h10m

Yield 6

Number Of Ingredients 10

Ingredients

2/3 cup uncooked wheat berries
1/2 cup uncooked hulled or pearl barley
1/2 cup uncooked wild rice
1/4 cup chopped fresh parsley
1/4 cup butter, melted, or canola or soybean oil
2 teaspoons finely shredded lemon peel
6 medium green onions, thinly sliced (6 tablespoons)
2 cloves garlic, finely chopped
2 cans (14 ounces each) vegetable broth
1 jar (2 ounces) diced pimientos, undrained

Steps:

Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 0 g

MULTIGRAIN MUFFIN

Multigrain Muffin image

Provided by Food Network Kitchen

Time 40m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
1 large egg white
1 1/4 cups buttermilk
1/2 cup packed dark brown sugar
2 tablespoons vegetable oil
1 cup chopped dried fruit medley
1/2 cup chopped walnuts

Steps:

Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.