At Anna’s Kitchen Table

I have packets upon packets of grains/pseudograins in the cupboards which I’m trying really hard to make good use of!

Luckily my love affair with porridge continues.

Today’s version contains no less than 6 grains!
Here we have a creamy porridge containing:

Rolled oats
Barley flakes
Rye flakes
Millet flakes
Quinoa flakes and
Amaranth.

All these are either grains which have been ‘rolled’ (flattened) and turned into flakes, or a tiny grain like amaranth.
This ensures that they all cook in roughly the same time.

Of course you can use any combination of the above, or just one or two of them.

You will need half a cup of mixed grains as listed

Toast the grains for a couple of minutes with a small knob of butter (about half a teaspoon) of course you could also you coconut oil if you prefer, which I sometimes do 🙂

The grains will start smelling all comfy and toasty.

This is good.

No, GREAT! 😀

Add one cup of milk (any kind) and half a cup of water, or any combination you like – all milk, all water, or a mixture.

Bring to a boil, turn down to a simmer, stir constantly while cooking for 12-15 minutes. This will ensure a lovely, creamy porridge with softly cooked grains.
Leave off the heat for a minute or two to thicken up.

Serve with honey and sunflower seeds (my favourite) or any toppings you like- cream, sugar, butter, stewed or fresh fruit….the sky’s the limit!

If you prefer a thicker porridge simply reduce the liquid you add by about a quarter of a cup.

Stick to your ribs good and will keep your tummy nice and filled up for hours! 😀

Or, how about cooking some pearled spelt until tender (in plenty of boiling water) then the next morning adding it to your porridge as it’s cooking? Toothsome, creamy, delicious.

No wonder I’m still addicted to Diana Henry’s book ‘A change of Appetite’ 😀