Whole grain porridge is potentially one of the greatest routine breakfasts a human can have. It’s wholesome. It’s nutritionally complete. It allows for endless variety. It’s simple and easy to prepare – yes, it does take some time, however the active time is low and there are ways to cut down on the preparation time in the morning, which we’ll explore in some future posts. In the meantime, consider that slow food is much more nourishing for our bodies than fast food. Porridge has been a staple food for much of the world for thousands of years. Oat porridge has been found in the stomachs of 5,000-year-old Neolithic bog bodies in Central Europe and Scandinavia.
This recipe could be considered to be more of a formula, and many of the ingredients can be blended, or even wholly replaced, with other ingredients, especially the toppings. Blend brown rice, or replace, with barley, millet, oats or some other whole grain. Fresh or frozen fruit, nuts, seeds, and nut and seed butters are all great toppings – try not to get too carried away and find a balance between simplicity and variety. Below are some examples for inspiration! 😛
Whole Grain Porridge
Ingredients
- 1 cup brown rice short or medium grain
- 3 cups water
- pinch sea salt
- 1 tsp cinnamon optional
- 1 cup oat milk optional
toppings
- 4 tbsp hemp hearts
- 4 tbsp almond butter
- 1/2 cup pepitas
- 1 cup blueberries fresh or frozen
Instructions
- Boil 1 cup of water per 1/3 cup of grain; add rice and sea salt, reduce heat and simmer 55 minutes (or pressure cook 45 minutes).
- Add oat milk and cinnamon, and simmer for an additional 5-15 minutes, until the desired consistency is reached (optional, for creamier porridge).
- Serve topped with hemp hearts, almond butter, pepitas, and blueberries, or other toppings of your choice.
Notes
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