Gluten-Free Whole Grain Porridge


1 cup millet
1 cup quinoa
1 cup brown rice
6 1/2 cups water
1 teaspoon unrefined sea salt

For each bowl:

1/2 cup cooked grains
1 tablespoon coconut oil
1/2 cup raspberries*
handful chopped pecans*
1/4 teaspoon cinnamon
1 teaspoon pure maple syrup


Heat water and salt in a large pot over high heat and bring to a boil. Rinse grains and add to boiling water. Resume boil and reduce heat to a simmer. Simmer

until water is absorbed (about 15 min) Remove from heat and make each bowl as per the ingredients above. Store remaining grains in fridge and reheat asneeded on stovetop with a little added water.

*Feel free to use any variation of fruit, nuts and seeds or add unsweetened shredded coconut if desired. Can also add a milk of your choice (i.e. coconut, almond, rice, soy, goat, cow) or  kefir or yogurt for added creaminess.

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