Comforting Multigrain Porridge is a delectable breakfast dish made from three different varieties of healthful whole grains.
It has a soft yet chewy texture, a whole grain nutty flavor, and is incredibly filling.
Usually served warm, Multigrain Porridge is a soft food with a creamy or mushy consistency. Any chopped, crushed, or starchy plant is used in its preparation, along with a liquid like milk or water.
Breakfast is when the most popular varieties are served, though other meals also feature different iterations (at least in the U.S.).
Since it has been around for thousands of years, porridge has provided many civilizations with a cheap and filling meal.
There are numerous variations; the most popular ones are made with rice, cornmeal, oats, and wheat.
This was my favorite grain combination for porridge out of all the different grain blends I’ve tried. It contains steel-cut oats, farro, and amaranth.
I think you’ll love this version of porridge too! The entire family can take pleasure in it (even my kids do!).
Other names for porridge that are frequently used are:
- hot cereal
- polenta or grits
Ingredients for a multigrain porridge recipe
- 1/2 cup each of farro, amaranth, and steel-cut oats.
- 4 cups of water, 1/8 tsp (heaping) salt
- 1/2 cup milk plus additional milk to thin (can use non-dairy milk)
- The ground cinnamon, 1/2 tsp.
- 1 to 2 tablespoons of pure maple syrup, or to taste
You can try using the following grains in place of farro:
- Spelt berries in bulgur
- Dark rice
Just keep in mind that cooking times may differ slightly (brown rice and barley take longer to cook, and you may need more liquid).
Good alternatives to amaranth include:
Where to buy amaranth and farro
- Farro is becoming more readily available at larger grocery chains (I buy it at Kroger and Associated Foods), you can also buy it online.
- Amaranth is a little harder to find. I purchase it from Whole Foods and online. It’s important to note that some versions may contain grit, which can be described as particles or sand of some sort and damage a meal. I haven’t had this issue with the company I mentioned in the preceding link (rinsing may help with others).
Recipe for Porridge
- Steel-cut oats, farro, amaranth, water, and salt are added to a big skillet and stirred.
- Simmer: Over medium-high heat, bring the mixture to a simmer. After that, lower the heat to low and simmer the food for around 25 minutes, covered and just about soft.
- When almost finished, add milk: Add milk and cinnamon and cook, stirring often, for about 5 more minutes, or until soft, thinning with additional milk as required.
- Add desired toppings after adding maple syrup to sweeten. Serve hot.
- I prefer to add the milk toward the end because it tends to boil over more easily and produces a skin when simmering in porridge.
- Near the end, stir more frequently to avoid sticking and bottom burning.
- Rinsing the amaranth is not strictly necessary if your sieve is not fine enough.
- This multi-grain porridge will thicken as it sits; thin as needed with additional water or milk.
This porridge’s leftovers should be kept in the refrigerator.
- In an airtight container, it will remain fresh there for three days.
- Reheat in the microwave, if necessary, and thicken with milk or water.
- Porridge is displayed with dried grains to the side in a white bowl over a wooden platter. Orange juice is shown being poured over it.
Good Porridge Toppings
There are countless topping alternatives, but these are a few good ones:
- sliced nuts
- such as raisins and dried cranberries
- berries, bananas, peaches, mangoes, and apples are examples of fresh fruit.
- coconut flakes and nut butter
- fruit syrups, curds, or jams
- seed hemp
Porridge and Oatmeal Have Different Properties
Oatmeal is it porridge? Yes, oatmeal is a form of porridge, but porridge is a more general phrase that may be created with a variety of grains. Oatmeal is simply one of these grains.
A warm and delectable breakfast cooked with three different kinds of healthy whole grains. It has a soft yet chewy texture, a whole grain nutty flavor, and is incredibly satisfying.
Prep: five minutes
30 minutes to cook
Finished in 35 minutes
- 1/2 cup steel-cut oats (not quick cooking)
- 1/2 cup farro, rinsed in a fine sieve and drained
- 4 cups water
- 1/2 cup amaranth, rinsed in a fine sieve and drained
- 1/4 tsp (heaping) salt
- 1/2 cup milk, plus more to thin
- 1/2 tsp ground cinnamon
- 1 – 2 Tbsp real maple syrup, or more to taste
- Stir together the steel-cut oats, farro, amaranth, water, and salt in a big pot.
- Over medium-high heat, simmer the mixture. After that, lower the heat to low and simmer the food for around 25 minutes, covered and just about soft.
- Cook for an additional 5 minutes, thinning with additional milk as needed, while regularly whisking in the milk and cinnamon.
- Add chosen toppings after adding maple syrup. Serve hot.
You can omit this step if your sieve is not fine enough to rinse the amaranth. Here, I buy amaranth.
Chosen nuts, dried fruit such as raisins or dried cranberries, fresh berries, bananas, peaches, mangos, apples, coconut, nut kinds of butter, fruit curds, jams, and syrups are all tasty toppings.