- 1/2 cup long grain brown rice
- 1/2 cup steel cut oats
- 1/2 cup burghul
- 1/2 cup pearl barley
- 1 400g tin apricot halves in juice (I didn't drain)
- 4 cups water
- 1 cup Tone milk
- a dash of vanilla essence (about 3 tsp)
- 1 tsp mixed spice
Spray inside slow cooker bowl with cooking spray.
Throw all in on low at 9.30 pm, off at 7:00 am.
It came out really thick and "creamy". I added about 1/4 cup of milk on top of my serve and some Splenda as I like porridge slightly sloppy rather than like glue LOL
You could use other grains, but keep the proportions the same. I suggest using whole grains or steel cut grains, rather than the rolled type or it might all go to a mushy paste.
If leaving out the fruit, add another cup of fluid (proportion is 1 cup grain to 3 cup fluid, I figured the tinned fruit made up 1 cup).
BTW - the juice from the canned fruit is not technically Core, but was only 1/2 cup juice in the can, or 1 pt between 6-8 serves...