Best Multigrain Porridge Recipes

Whole-Grain Breakfast Porridge image

Provided by Food Network Kitchen

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 image

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

Multi-Grain Porridge (Dalia) image

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.

Multigrain Porridge image

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