5 Grain Porridge With Bee Pollen Apples And Coconut Food

5-GRAIN PORRIDGE WITH BEE POLLEN, APPLES, AND COCONUT

5-Grain Porridge with Bee Pollen, Apples, and Coconut image

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

Ingredients

Porridge:
1/2 cup brown rice
1/2 cup quinoa
1/4 cup amaranth
1/4 cup millet
1/4 cup wheat bran
1/2 teaspoon kosher salt
Assembly:
1 tablespoon virgin coconut oil
1/4 cup unsweetened coconut flakes
1 large sweet-tart apple (such as Pink Lady), cut into 1/4" pieces
1/4 teaspoon ground cinnamon
2 tablespoons honey, plus more
Flaky sea salt (such as Maldon) and bee pollen (for serving)
Ingredient info:
Bee pollen is available at health food stores, some grocery stores, and online.

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.

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