5 Grain Porridge With Bee Pollen Apples And Coconut Food
5-GRAIN PORRIDGE WITH BEE POLLEN, APPLES, AND COCONUT
Provided by Alison Roman
Categories Breakfast Brunch Low Fat Kid-Friendly Low Cal High Fiber Low/No Sugar Quinoa Healthy Whole Wheat Brown Rice Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 16
Steps:
- Porridge:
- Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. 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.
- Do ahead: Porridge can be made 5 days ahead. Let cool; cover and chill. Assembly Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
- 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. Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.
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Step 1. Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and …
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- Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. 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.
- Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
- Add apple, cinnamon, and 2 Tbsp. honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes.
COOK 5-GRAIN PORRIDGE WITH APPLES, COCONUT & BEE POLLEN
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