Food > Recipe Directory > Courses/Meal Type > Breakfast > Homemade Whole Grain Porridge
Homemade Whole Grain Porridge Recipe
Homemade Whole Grain Porridge
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
| 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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Source
Homemakers Magazine: September 2005
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