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  • 1/4 cup amaranth

  • 1 cup rice (preferably brown rice)

  • 1/2 cup buckwheat white

  • 1/2 cup millet

  • 12 cups water  

  • Optional toppings: honey, fruits, nuts, seeds, cinnamon, honey, or maple syrup etc.


  • Rinse the amaranth, rice, buckwheat, and millet under running water to remove impurities.

  • In a large bowl, combine the rinsed grains with enough water to cover them completely.

  • Cover the bowl and let the grains soak overnight (around 10-12 hours) at room temperature.

  • The next day, drain and rinse the soaked grains thoroughly.

  • In a medium-sized saucepan, combine the soaked grains with water or milk.

  • Bring the mixture to a boil over medium-high heat.

  • Once boiling, reduce the heat to low and let it simmer covered for about 60 minutes or until the grains are cooked and creamy. Stir occasionally to prevent sticking to the bottom of the pan.

  • If the mixture becomes too thick, gradually add more water or milk to achieve the desired consistency.

  • Remove the porridge from the heat once the grains are cooked to your liking.

  • Allow the porridge to cool slightly before serving.

  • Sweeten the porridge with honey or any other preferred sweetener if desired.

  • Serve the multigrain porridge warm or cold in bowls and top with your choice of fruits, nuts, seeds, or a sprinkle of cinnamon.

  • Enjoy your nutritious and delicious multigrain porridge!

Soaking the grains overnight can help improve their digestibility and reduce the cooking time. Make sure to adjust the cooking time accordingly after soaking to ensure the grains are fully cooked.

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