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Breakfast Porridge
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Makes 10 1-Cup servings of 289 cal per cup.
8 C water
1 large can (6 servings) frozen apple juice concentrate
1 bag whole fresh cranberries (frozen OK), picked through
1 C brown lentils, rinsed
1 C quinoa, rinsed thoroughly under running water
1 C Bob's Red Mill 10-grain hot cereal
1 heaping teaspoon pumpkin pie spice
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Combine all ingredients in large soup pot. Bring to boil and immediately lower to simmer. Stir occasionally to prevent sticking. Porridge is done when all grains are tender. It will be rather thick, but still very spoonable.
For additional richness and flavor, add a tiny bit of butter or cream to a serving. Nuts and orange zest and brown sugar are fantastic additions. The recipe as written is virtually fat-free and packed full of fiber and protein. Calorie count is simply total calories divided by 10.
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Preparation Time: 1 hr. |
Serves: 10 |
| Recipe Origin: United States |
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Submitted by: |
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Jen Stockbridge
United States |
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| This recipe has been viewed 3256 times. |
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