Homemade Whole Grain Porridge

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By: The Homemakers Test Kitchen

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.

Ingredients

3/4 cups (175 mL) wehani or brown rice

1-2/3 cups (400 mL) steel-cut oats

3/4 cups (175 mL) roasted buckwheat (kasha)

1/2 cup (125 mL) rye flakes or large oats

1/3 cup (75 mL) wheat germ

Preparation

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.

Serving(s): 4 to 1

Nutritional Information
Per each of 4 servings: about
Calories	117
Protein	4 g
Fat (total)	1 g
Carbohydrate	23 g
Fibre	3 g
Sodium	8 mg
Calcium	1 % RDI
Iron	7 % RDI
Folate	7 % RDI

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6 good-for-you recipes

Source

Homemakers Magazine: September 2005

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