Multi-Grain Breakfast Porridge

by | Feb 14, 2018 | Breakfast, Easy To Prepare, Healthy, Superfoods, Vegan, Vegetarian | 0 comments

Cooked whole grains have long been a breakfast tradition for many cultures, and expanding beyond oats is increasingly gaining popularity in American kitchens. Whole grains are great sources of fiber and protein, as well as vitamins and minerals such as magnesium, zinc, B vitamins, iron, calcium, and folate, which support heart and brain health.

For this “comfort in a bowl” breakfast, canned coconut milk provides a non-dairy creaminess and inviting flavor dimension. Dark fruits such as fresh blueberries and blackberries or dried cranberries, along with a drizzle of a high-quality fruit balsamic, are the perfect finishing touch or go tropical with fresh or dried sweet mango and toasted coconut flakes.

This is a great make-ahead dish – either in an Instant Pot or on the stovetop. Cool cooked porridge and refrigerate in a tightly sealed container for up to one week. When ready to serve, add a small amount of milk (dairy or non-dairy) to cold porridge and heat thoroughly on the stovetop or in the microwave.

Yield: Approximately 4 – 5 (1 cup) servings

INGREDIENTS:
1/3 cup uncooked steel-cut oats
1/3 cup uncooked farro or buckwheat groats
1/3 cup uncooked wild rice
1 – 13.5 ounce can coconut milk
2 cups water
1 teaspoon vanilla extract
1/8 teaspoon Kosher salt
1/8 teaspoon ground nutmeg

Suggested Toppings:
– fresh blueberries, blackberries and/or dried cherries, cranberries or mango
– a drizzle of good-quality fruit balsamic vinegar such as blueberry, blackberry-ginger, raspberry, mango or fig
– chopped nuts or toasted coconut
– pinch of brown sugar (if needed)

DIRECTIONS:

In an Instant Pot
1. Place the oats, farro or buckwheat groats, wild rice, coconut milk, water, vanilla, nutmeg, and salt into the Instant Pot. Stir to combine.

2. Close the lid and choose the “Porridge” setting and set the timer to 50 minutes.

3. Once the cycle is complete, allow pressure to come down naturally for 10 minutes, then release. Open lid, stir to combine. NOTE: Porridge will thicken as it cools.

4. Divide into serving bowls. Top with desired fruit, a good quality fruit balsamic vinegar, chopped nuts, coconut, and/or a pinch of brown sugar (if needed).

 

In a Zavor (brand) Multi-Cooker
1.  Place the oats, farro or buckwheat groats, wild rice, coconut milk, water, vanilla, nutmeg, and salt into the Instant Pot. Stir to combine.

2.  Close the lid and choose “Pressure Cook”, then “Grains”, then “Brown Rice”. Set the pressure to “High” and the time to 23 minutes.

3.  Once the cycle is complete, carefully do a “quick release” of the pressure but do not open the top. Allow the porridge to rest in the closed pot for 10 minutes.  Then, open lid, stir to combine.

NOTE: Porridge will thicken as it cools.

4.  Divide into serving bowls. Top with desired fruit, a good quality fruit balsamic vinegar, chopped nuts, coconut, and/or a pinch of brown sugar (if needed).

 

On the Stove Top
1. Place the oats, farro or buckwheat groats, wild rice, coconut milk, water, vanilla, nutmeg, and salt into a medium-sized saucepan. Stir to combine.

2. Cover pot, bring just to a boil, then reduce heat to a low simmer. Cook for 45 – 55 minutes, stirring occasionally.  Remove from heat and allow to rest, covered, for 5 – 8 minutes.  NOTE: Porridge will thicken as it cools.

3. Uncover, stir to combine well and divide into serving bowls. Top with desired fruit, a good quality fruit balsamic vinegar, chopped nuts, coconut, and/or a pinch of brown sugar (if needed).

print recipe

 

Main Photo: Love+Craft Kitchen

© 2018 Susan Denzer, Love + Craft Kitchen, LLC, All Rights Reserved