Hearty 3 Grain Porridge Recipes

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25 SWEET AND SAVORY WAYS TO EAT PORRIDGE



25 Sweet and Savory Ways To Eat Porridge image

Early mornings don't seem so bad when you have these easy and delicious porridge recipes! They're filling, healthy, and super family-friendly.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 25

April Bloomfield's English Porridge
Steel Cut Oats with Maple Fried Bananas
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Vegan Congee
Healthy Carrot Cake Porridge
Quinoa Breakfast Porridge (Vegan u0026amp; Gluten-Free)
Savory Spinach, Cheddar u0026amp; Mushroom Oatmeal
Whipped Chocolate Porridge With Quinoa Nut Crunch
Winter Glow Breakfast Oatmeal Bowls
Arroz Caldo (Filipino Chicken Porridge)
Millet Porridge with Banana and Coconut Milk
Black Forest Overnight Oats
Savory Breakfast Porridge with Bacon u0026amp; Mushrooms
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Mashed Banana Tahini Oatmeal Porridge
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Miso Breakfast Oats
Nutella Porridge
Orange Flower, Pistachio, and Date Oatmeal
Pecan Pie Oatmeal
5-Ingredient Savory Oatmeal (Chinese-Style)
Breakfast Quinoa Oatmeal
Chia Seed Oatmeal
Brown Rice Congee with Shiitake Mushrooms, Edamame, and Spinach
Amaranth Porridge

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

HEARTY 3-GRAIN PORRIDGE



Hearty 3-Grain Porridge image

A hot, hardy grain cereal perfect for cold winter mornings. Serve with soy milk, maple syrup, and sliced bananas. (This recipe is from the cookbook "How It All Vegan".)

Provided by mielhollinger

Categories     Breakfast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 4

3 cups water
1/2 cup rolled oats
1/2 cup barley
1/2 cup rice

Steps:

  • In a medium pot, bring water to a boil.
  • Add all the other ingredients.
  • Lower heat and simmer for 45 minutes to an hour, stirring occasionally.

ALT-GRAIN PORRIDGE WITH SAUSAGES AND GRAPES



Alt-Grain Porridge With Sausages and Grapes image

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Provided by Chris Morocco

Categories     Bon Appétit     Barley     Grains     Parmesan     Grape     Sausage     Red Wine     Dinner     Winter     Fall

Yield Serves 4

Number Of Ingredients 14

Porridge:
1 cup spelt, wheat berries, or barley
Kosher salt, freshly ground pepper
1 ounce Parmesan, grated (about 1 cup)
2 tablespoons unsalted butter
Sausages and grapes:
1 tablespoon olive oil
4 sweet Italian sausages
1 cup red grapes
1/2 cup fruity red wine
1 tablespoon red wine vinegar
2 sprigs thyme
1 tablespoon unsalted butter
Kosher salt, freshly ground pepper

Steps:

  • Porridge:
  • Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25-35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
  • Sausages and grapes:
  • While porridge is simmering, heat oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned all over and partially cooked but still pink in the center, 6-8 minutes. Add grapes to skillet and cook, tossing and crushing some with a wooden spoon, until browned and slightly saucy, and sausages are cooked through, about 5 minutes. Transfer sausages to a plate.
  • Add wine and vinegar to skillet and cook until juices are thickened and syrupy, about 5 minutes. Remove from heat and add thyme and butter, swirling pan to incorporate butter into sauce; season with salt and pepper.
  • Divide grain porridge among bowls. Divide sausages, grapes, and sauce over top.

THREE-GRAIN PORRIDGE



Three-grain porridge image

This healthy breakfast, made from toasted oatmeal, spelt and barley, is super simple to make and can be kept for up to six months

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast

Time 10m

Number Of Ingredients 4

300g oatmeal
300g spelt flakes
300g barley flakes
agave nectar and sliced strawberries, to serve (optional)

Steps:

  • Working in batches, toast the oatmeal, spelt flakes and barley in a large, dry frying pan for 5 mins until golden, then leave to cool and store in an airtight container.
  • When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water. Cook for 5 mins, stirring occasionally, then top with a drizzle of honey and strawberries, if you like (optional). Will keep for 6 months.

Nutrition Facts : Calories 179 calories, Fat 2 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein

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