5-Grain Porridge With Bee Pollen, Apples, And Coconut
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
45
Sourness
34
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Brown Rice1 cup
Quinoa1 cup
Amaranth1 cup
Millet1 cup
Wheat Bran1 tsp
Kosher Salt1 tbsp
Coconut Oil (virgin)1 tsp
Ground Cinnamon2 tbsps
Honey (plus more)Directions:
1
Porridge: Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot
2
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
3
Do ahead: Porridge can be made 5 days ahead
4
Let cool; cover and chill
5
Assembly Heat coconut oil in a medium skillet over medium-high
6
Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate
7
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot
8
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
9
Do ahead: Porridge can be made 5 days ahead
10
Let cool; cover and chill
11
Assembly Heat coconut oil in a medium skillet over medium-high
12
Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate
13
Assembly: Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes
14
Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like
15
Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes
16
Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like