About this recipe: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.
200g brown basmati rice
85g buckwheat groats
70g sesame seeds
80g flax seeds
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Method Prep:15min › Ready in:15min
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.
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.