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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr 5 min
Prep:: 15 min
Cook:: 50 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

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)

Directions

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.

Photograph by Kana Okada

Courtesy of Food Network Magazine

My Private Notes

Name: Whole-Grain Breakfast Porridge
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 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)

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Whole-Grain Breakfast Porridge

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53