| Level: | Easy |
| Total: | 7 hr 10 min |
| Prep: | 15 min |
| Inactive: | 6 hr |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup red or wild rice
- 1/2 cup steel-cut oats
- 1/4 cup pearl barley or farro
- 1/2 cup farina or wheat cereal
- 1 2-inch piece orange peel
- 1 cinnamon stick
- 1 to 2 tablespoons packed dark or light brown sugar
- 1/4 teaspoon salt
- 1/4 cup dried fruit (cranberries, cherries, raisins and/or chopped apricots)
- Chopped nuts, maple syrup and/or milk, for serving (optional)
Instructions
- Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
- Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don’t have a porridge setting on your rice cooker, program for 50 to 55 minutes.
- Serve the warm porridge with nuts, syrup and/or milk, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 261 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 165 mg |
Reviews
Wow, this is now my new favorite breakfast porridge! It was so easy to put it together in my rice cooker the night before. I didn’t have farina or wheat cereal, so I simply ground up some brown rice really fine in my coffee grinder that is dedicated for grains/spices and then I used the ground up rice. Also put in a sprinkle of cinnamon instead of a stick. Great flavor, and the orange peel is inspired! I’ll be making this again and again!
Prior to making this porridge, I would bring bran cereal and whole wheat toast to work for breakfast. But after I ate, I will still hungry. Now, on Sunday I make a batch of porridge and it lasts me the entire week. And after I eat it in the morning, I stay satisfied and full until lunch!
I soaked the oats, barley and rice overnight in a bowl of water in the refrigerator. In the morning, I drained the water from the bowl & put all the ingredients (except the farina) together on the stovetop. I brought the pot to a boil and then simmered for 45 minutes. I added to farina for the last 5 minutes of cooking along with extra water, so it wouldn’t turn into glue. It worked great! You can even add extra fruit if you’re so inclined:)