Multigrain Porridge
In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2tablespoons butter
- 3⁄4cup brown rice
- 1⁄4cup quinoa
- 1cup rolled oats
- 1cup steel cut oats
- 2
- 2teaspoons vanilla extract
- 2teaspoons ground cinnamon
- 1⁄4 - 1⁄3cup brown sugar
- 10cups water
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DIRECTIONS
- Use a 6-quart slow cooker; butter the inside of your stoneware insert.
- Rinse the brown rice and quinoa thoroughly in cool running water, and dump into your buttered crock.
- Add both kinds of oats, apples, vanilla, cinnamon, and brown sugar.
- Pour in all 10 cups of water; cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the brown rice is completely tender.
- Take the lid off of your cooker and stir very well.
- Unplug, and let the porridge sit in the cooling slow cooker for 10 to 15 minutes before serving.
- Add additional brown sugar, if desired, to taste at the table.
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