5-Grain Porridge with Bee Pollen, Apples, and Coconut

By LRay

Bon Appetit, January 2015, page 53.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

Ingredients

• 5 -Grain Porridge With Bee Pollen, Apples, And Coconut
• If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.
• Ingredients
• SERVINGS: 4
• Porridge
• 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
• Assembly
• 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)
• Ingredient Info
• Bee pollen is available at health food stores, some grocery stores, and online.

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Porridge

Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. 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.

Do Ahead: Porridge can be made 5 days ahead. Let cool; cover and chill.

Assembly

Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
Add apple, cinnamon, and 2 Tbsp. honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes.
Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.

Recipe by Alison Roman