Whole-Grain Breakfast Porridge
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 287 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 151 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 13 grams
Share This Recipe
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 287 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 151 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 13 grams
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.
