Multigrain Breakfast Pie
"From Carrie Latt Wiatt's Portion Control Book."
photo by Jamie D.
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
9 pieces
- Serves:
- 9
ingredients
- 3⁄8 cup steel cut oats
- 3⁄8 cup brown rice
- 3⁄8 cup pearl barley
- 3⁄8 cup bulgur
- 3⁄8 cup dried apricot
- 3⁄8 cup pitted dates
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon salt
- 4 cups water
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
directions
- Preheat oven to 350 degrees.
- Coat a 9 inch square baking dish with non-stick spray.
- Dice the apricots and dates.
- Combine first 9 ingredients in a large bowl.
- Transfer the grain mixture to the baking dish and cover loosely with foil and bake, stirring occasionally, for until water is absorbed, grains are tender and mixture is creamy – about 45 minutes.
- Meanwhile combine the 2 tablespoons of brown sugar with the cinnamon.
- Uncover the baking dish and sprinkle with the brown sugar cinnamon mixture and bake for an additional 10 to 15 minutes more to brown the top.
- Cool on a wire rack before cutting into 9 identical pieces.
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Reviews
-
Have had this recipe before from the book Portion Savvy, but leant the book out and didn't have the recipe. Was glad to find it here. Would change the brown rice out for what berries as the brown rice never softened, even after speaking in boiling water overnight! My daughter asked for yogurt on top and it was a great addition.
RECIPE SUBMITTED BY
Living in Dubai and cooking with great Middle Eastern foods and spices as well as great tomatoes that are less than $1 per pound. But no good Mexican or Asian ingredients :-(
