More than oatmeal! Despite its Plain Jane name, porridge is a versatile and nutrition-packed dish that’s a cinch to prepare. For thousands of years, people around the world have relied on a good bowl of morning porridge to keep them satisfied and strong until their next meal. Keep the party going—put porridge power to work for you!
Ingredients for one bowl:
- ½ C grains (pick one or mix two or three: buckwheat, quinoa, millet, amaranth, brown rice, oats…)
- 1 ½ C water or the non-dairy milk of your choice
- Handful of raisins (for sweetness)
- Optional toppings: berries, nuts, seeds; coconut flakes; dash of cinnamon or raw honey
- Small pot
- Combine water and grains; bring to a boil*
- Add raisins
- Simmer covered until cooked to the consistency you like (less time will leave more liquid; more time will make the grains softer and chewier). Depending on the grain, this is usually 5 - 10 minutes.
- Top as desired, and serve with an additional splash of your favorite nut milk.
*Except: when preparing buckwheat, always boil the water first, then add the grains. If you don’t, you’ll get buck-mush!
- Brown rice takes the longest to cook. I like to prepare it ahead of time and keep it in the fridge, then mix it with other grains in the morning.
- Pre-soaking also reduces cooking time, increases digestibility, and reduces phytic acid (a natural pesticide plants produce). I like to soak all my hardier grains—brown rice, quinoa, farro—for one to eight hours before I cook them. When they’re done soaking, rinse the grains and discard the soaking water.
- Have fun experimenting with different porridge toppers! Sweet ones like raw honey, maple syrup, and chopped apple are well-known favorites, but you can also try your hand at savory or spicy additions like cardamom, walnuts, pumpkin or hemp seeds, or almond butter.