I wouldn't eat it as porridge at all. I'd reclassify it as "grain mixture," and add it to either soup or savory muffin batter. (Lots of bread and muffin recipes seem to call for a cup of cooked cornmeal or oatmeal.) Are the cooked grains substantial enough to be a reasonable substitute for barley in something like mushroom barley soup? Or would they do better cooked down to mush and mixed in as thickener?