Ancient grain porridge

    15 min

    A healthy and hearty combination of whole grains - brown rice, quinoa, millet, buckwheat, cornmeal, amaranth - are combined with sesame and flax seeds to make a satisfying gluten-free porridge.

    1 person made this

    Serves: 12 

    • 200g brown basmati rice
    • 85g quinoa
    • 100g millet
    • 85g buckwheat groats
    • 70g sesame seeds
    • 80g flax seeds
    • 60g cornmeal
    • 100g amaranth

    Prep:15min  ›  Ready in:15min 

    1. Grind the basmati rice in a coffee grinder until it resembles a coarse powder. Empty the ground rice into a bowl. Repeat the process with the quinoa, millet, buckwheat, sesame seeds and flax seeds. Stir in the cornmeal and amaranth. Store in an air tight container in the fridge until ready to cook.

    To prepare

    For two portions, bring 1 litre of water and a pinch of salt to the boil in a saucepan. Stir in approximately 140g of cereal mix (1 mugful) and reduce the heat to medium low. Simmer for 20 minutes stirring frequently.

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    Reviews in English (13)


    I didn't bother to grind this up. I just put all the ingredients in a container and shook it up. Then I used 1/3 cup of cereal mix to 1 cup of water. My DD left her cinnamon flavored flax with me, and that made if smell really good as it heated up! Delicious!  -  11 Jul 2011  (Review from Allrecipes US | Canada)


    Wonderful recipe! I've been making changes to our diet as far as going organic and also as gluten free as possible. This was a keeper and with the diet I'm on, this was perfect; healthy and filling. I even served with fresh berries for a treat. Thank you for sharing.  -  30 Mar 2011  (Review from Allrecipes US | Canada)


    This is so good! I didn't have any amaranth the first time I made it, so I just omitted it and it was good that way too. It has become a staple in our house. It's really good if you add a tablespoon or so of cocoa powder per cup of cereal--especially if you sweeten it with maple syrup. Reminds me of Cocoa Wheats, only healthier.  -  26 Oct 2011  (Review from Allrecipes US | Canada)