A take on the Genius Breakfast Cereal, only another grain is added here — teff. In addition, I’ve added a soaking to neutralize the phytic acid, would otherwise would interfere with mineral absorption.
- 1 cup millet
- 1/2 cup quinoa
- 1/4 cup amaranth
- 1/4 cup teff, brown or ivory
- 6 tablespoons raw apple cider vinegar or Kombucha
- 1 tablespoon cinnamon
- 6 cups pure water
- desired garnishes: unsweetened shredded coconut, raisins, dried fruits, chopped nuts, honey, agave, shredded apples, and/or nut milk
Rinse quinoa through a fine mesh strainer under cold water for two minutes. Combine all ingredients in medium size pot. Let soak 12 to 24 hours, covered. In the morning, put the pot on a burner and bring to a boil. Reduce heat to a simmer. Cover. Let simmer for 20 minutes, stirring occasionally.
When all the water is just about absorbed, turn off the heat. Mix. Either mix in garnishes in the pot and serve in bowls, or spoon into bowls and garnish individual portions.
© Copyright 2008-2009 by Wardeh Harmon
Wardeh, can you make extras and store this and reheat it for a couple of mornings?
Oh, yes! Just reheat in a pot with more water over a medium to low temperature. You’ll have to break up the clumps until it gets smooth like porridge again. I do it all the time.
Please visit Smart is as Smart Does for instructions on how to make this in the crockpot!
Ooh – this looks great. I will definitely give this a try. Thanks Wardeh!
Ellen
Just a note — I have begun soaking the grains the night before cooking. The recipe is updated to reflect this.
[...] say I’m making my 4-grain breakfast porridge, which calls for 6 cups of water. I use a half-gallon jar and fill it three-fourths of the way up. [...]
Wardeh,
Do you need to drain & rinse before cooking the next day?
Andrea – no, you don’t have to rinse. But you can if you want.