
5-Grain Porridge with Bee Pollen, Apples, and Coconut
A delicious peruvian dish. Completely plant-based. Dairy-free option.
Total Time
158 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1/2 cup brown rice
- 1/2 cup quinoa
- 1/4 cup amaranth
- 1/4 cup millet
- 1/4 cup wheat bran
- 1/2 teaspoon kosher salt
- 1 tablespoon virgin coconut oil
- 1/4 cup unsweetened coconut flakes
- 1 large sweet-tart apple (such as Pink Lady)
- cut into 1/4" pieces
- 1/4 teaspoon ground cinnamon
- 2 tablespoons honey
- plus more
- Flaky sea salt (such as Maldon) and bee pollen (for serving)
- Bee pollen is available at health food stores
- some grocery stores
- and online.
Instructions
- 1
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot.
- 2
Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40–50 minutes.
- 3
Do ahead: Porridge can be made 5 days ahead.
- 4
Let cool; cover and chill.
- 5
Assembly Heat coconut oil in a medium skillet over medium-high.
- 6
Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
- 7
Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes.
- 8
Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.