Multigrain Hot Cereal
Submitted by jencamarena
Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
1 hrsForget instant oatmeal. This five-grain hot cereal cooks a mix of brown rice, pearl barley, millet, rye, and wheat berries into a chewy, nutty breakfast bowl with chunks of dried apricots that plump up and turn jammy as they cook.
Each grain brings a different texture. The rice stays slightly firm, the barley turns creamy, the millet pops softly, and the wheat berries add satisfying chew. Soaking everything for 30 minutes before cooking shortens the cook time and helps the grains absorb water evenly.
This works beautifully in a rice cooker. Toss everything in, press the button, and walk away. The 15-minute rest after cooking lets the grains finish absorbing moisture and reach that perfect porridge consistency without going gluey.
Pro Tips
- Rinse the grains thoroughly before soaking to remove any dust or debris
- Soak for the full 30 minutes; skipping this means tougher, unevenly cooked grains
- Keep the lid on during the 15-minute rest; the steam finishes the cooking gently
- Top with honey, milk, or a pat of butter to serve
Variations
- Swap apricots for dried cranberries, raisins, or chopped dates for different sweetness
- Add a cinnamon stick to the cooking water for warm spice flavor
- Make a big batch on Sunday and reheat portions throughout the week with a splash of milk
Ingredients
Directions
Rinse the grains and soak them in water to cover for 30 minutes.
Drain. Place the soaked grains in a rice cooker or a saucepan along with the apricots and 2 cups of water.
Cook over low heat until the water is absorbed, about 17 minutes in a saucepan; a rice cooker will shut off automatically.
Let rest for 15 minutes before serving.
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