Hearty Five-Grain Porridge

If I've said it once, I've said it a hundred times - there isn't a great way to take a photograph of porridge. But, I would like to share this recipe with you. I have been making it for 5 years and I still find it tasty and filling -- far more filling than standard oatmeal.

Note - this freezes very well. Make according to the instructions below, then let cool to room temperature. Spray muffin tins with Pam, and then fill each muffin tin to be level with the surface. Pop in the freezer for an hour or so, until firm. Turn frozen "muffins" out and pop into a Ziploc bag for storage. Repeat as necessary. To re-heat, pop 1-2 per serving into a microwave-able dish and reheat.


Hearty Five-Grain Porridge
From 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery

3/4 c bulgur wheat
1/2 c brown rice
1/2 c millet
1/3 c barley
1/2 c oats
1 1/4 tsp salt
1 tsp vanilla

The night before you plan to serve, bring 6 1/2 c water to a boil in a large saucepan. Add bulgur, brown rice, millet, and barley. Return to a boil. Cover and remove from heat. Let stand, covered, overnight. (The original recipe says you can leave this at room temperature overnight, but I place it in the fridge.)

In the morning, whisk 3 1/2 c boiling water into the grain mixture. Stir in the oats and salt. Cover and bring to a boil, stirring occasionally to prevent things from sticking.

Reduce heat to very low and simmer until porridge thickens and grains are tender, 15-20 minutes. Stir in vanilla and serve hot. Top with maple syrup, honey, milk, yogurt, cinnamon, raisins, or other toppings.