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| General Category : Breakfast and Brunch |
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| Food Group : Rice, Grains |
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| Preparation Method : Blender or Juicer |
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| Fans of commercial mixed-grain cereals will love this homemade hot porridge because the whole grains make an especially full-flavoured mix. Serve hot with milk or soy milk, and maple syrup, honey or sugar, if desired. |
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Ingredients
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3/4 cup (175 mL) wehani or brown rice |
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1-2/3 cup (400 mL) steel-cut oats |
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3/4 cup (175 mL) roasted buckwheat (kasha) |
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1/2 cup (125 mL) rye flakes or large oats |
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1/3 cup (75 mL) wheat germ |
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Preparation
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In blender or spice or coffee grinder, pulse wehani rice until fine with a few larger pieces; combine with oats, buckwheat, rye flakes and wheat germ.
Makes 4 cups (1 L) or 12 to 16 servings.
To serve: In saucepan, bring 2-1/2 cups (625 mL) water and pinch salt to boil over medium-high heat; sir in 1 cup (250 mL) Homemade Whole Grain Porridge mixture. Reduce heat and simmer, stirring often, until grains are tender-firm, 10 to 12 minutes.
Makes 2 cups (500 mL) or 3 to 4 servings.
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Nutritional information
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| Per each of 4 servings: about 117 cal, 4 g pro, 1 g total fat (0 g sat. fat), 23 g carb, 3 g fibre, 0 mg chol, 8 mg sodium. % RDI: 1% calcium, 7% iron, 7% folate. |
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Source
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Homemakers Magazine: September 2005
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