Switch up your morning routine with this porridge made of 5 different heart-healthy, filling grains.
Course
Breakfast
Cuisine
American
Keyword
amaranth, brown rice, millet, quinoa, wheat bran
AuthorDéja Todman
Ingredients
porridge
½cupbrown rice
½cupquinoa
¼cupamaranth
¼cupmillet
¼cupwheat bran
½teaspoonkosher salt
assembly
1tablespoonvirgin coconut oil
¼cupunsweetened coconut flakes
1large sweet-tart applesuch as Pink Lady, cut into ¼” pieces
¼teaspoonground cinnamon
2tablespoonshoneyplus more
Flaky sea saltsuch as Maldon and bee pollen (for serving)
Instructions
Porridge
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40–50 minutes.
Assembly
Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
Add apple, cinnamon, and 2 Tbsp. honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes.