Multigrain Breakfast Porridge

recipe
Serve this hearty morning warmer on a lazy Saturday--or even a weekday, if you make it ahead. This dish features rolled oats and wheat berries, products of the Montana-Dakotas region.

Yield:

6 servings (serving size: about 1/2 cup porridge and 4 teaspoons walnuts)

Recipe from

Cooking Light

Nutritional Information

Calories 219
Caloriesfromfat 28 %
Fat 6.9 g
Satfat 0.6 g
Monofat 1.6 g
Polyfat 4.3 g
Protein 7.7 g
Carbohydrate 34 g
Fiber 3.6 g
Cholesterol 0.4 mg
Iron 1.1 mg
Sodium 312 mg
Calcium 55 mg

Ingredients

4 1/2 cups water
1/2 cup uncooked wheat berries (hard winter wheat), rinsed
3/4 teaspoon salt
3/4 cup regular oats
3 tablespoons uncooked quick-cooking grits
3/4 cup fat-free milk
1/4 cup maple syrup
1/2 cup chopped walnuts, toasted

Preparation

Combine first 3 ingredients in a large saucepan over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 20 minutes.

Stir in oats; simmer, uncovered, 12 minutes, stirring often. Stir in grits; simmer 5 minutes, stirring often.

Stir in milk and syrup; simmer 1 minute or until porridge thickens, stirring constantly. Remove from heat. Serve with walnuts.

Note:

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note