Whole Grain Porridge with Poached Apples and Cranberries
A comforting, creamy whole grain porridge perfect for chilly winter mornings. Topped with stewed apples and cranberries and lightly sweetened with maple syrup.
Author:Katie at the Kitchen Door
1/2 cup quinoa
1/2 cup stone cut oats
1/2 cup farro
2 1/2 cups water
3 cups milk
1 cinnamon stick
1/4 tsp salt
1/4 cup farina (Cream of Wheat)
4 apples, peeled and cut into wedges
1 cup of fresh cranberries
1 1/2 cups apple cider
3 TBS maple syrup
fresh pomegranate seeds, for garnish (optional)
Place the quinoa, oats, farro, water, and 2 cups of the milk in a large non-stick saucepan. Bring to a gentle simmer over low heat, stirring frequently. Add the cinnamon stick and salt and simmer until all of the grains are tender, about 30 minutes. Add some of the additional milk as needed to keep the porridge loose and creamy. When the grains are cooked, add the farina and the remaining milk (1 cup or whatever you have left from the original 3 cups) and cook for an additional 2-3 minutes, until the porridge has thickened slightly. Remove from the heat.
Prepare the apples while the porridge is cooking. Add the apple wedges, cranberries, apple cider, and maple syrup to a medium saucepan. Bring to a gentle simmer over medium-low heat. Cook, stirring frequently, until the apples are tender and the cranberries have softened and slumped, about 10 minutes. Simmer for another 5 minutes to reduce the sauce to a syrup, then remove from the heat.
Serve the porridge warm, with additional milk if desired. Top with a few spoonfuls of the apple-cranberry mixture and fresh pomegranate seeds.