Hearty Five-Grain Porridge

If I've said it once, I've said it a hundred times - there isn't a great way to take a photograph of porridge. But, I would like to share this recipe with you. I have been making it for 5 years and I still find it tasty and filling -- far more filling than standard oatmeal.

Note - this freezes very well. Make according to the instructions below, then let cool to room temperature. Spray muffin tins with Pam, and then fill each muffin tin to be level with the surface. Pop in the freezer for an hour or so, until firm. Turn frozen "muffins" out and pop into a Ziploc bag for storage. Repeat as necessary. To re-heat, pop 1-2 per serving into a microwave-able dish and reheat.

Hearty Five-Grain Porridge
From 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery

3/4 c bulgur wheat
1/2 c brown rice
1/2 c millet
1/3 c barley
1/2 c oats
1 1/4 tsp salt
1 tsp vanilla

The night before you plan to serve, bring 6 1/2 c water to a boil in a large saucepan. Add bulgur, brown rice, millet, and barley. Return to a boil. Cover and remove from heat. Let stand, covered, overnight. (The original recipe says you can leave this at room temperature overnight, but I place it in the fridge.)

In the morning, whisk 3 1/2 c boiling water into the grain mixture. Stir in the oats and salt. Cover and bring to a boil, stirring occasionally to prevent things from sticking.

Reduce heat to very low and simmer until porridge thickens and grains are tender, 15-20 minutes. Stir in vanilla and serve hot. Top with maple syrup, honey, milk, yogurt, cinnamon, raisins, or other toppings.

Comments

Megan said…

This sounds delicious! I've made steel-cut oatmeal in the Crockpot and I wonder if that method would work on this grain combo as well?

January 7, 2018 at 4:13 PM

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Crustless Couscous and Spinach Quiche

This "quiche" is so simple to make - you can prepare everything the night before, assemble it in the morning, and have it ready to go soon after waking up. An ideal dish to serve company, too. Crustless Couscous and Spinach Quiche The Garden of Earthly Delights 1 1/2 c water 3/4 c couscous, uncooked 3 eggs, beaten 1 bunch spinach 3/4 c cottage cheese 2 c cheddar cheese, shredded 3 T salsa 1 tsp chile powder 1 clove garlic, crushed 1/2 tsp oregano, dried 1/2 tsp coarse salt 1/2 tsp pepper Preheat oven to 375. Lightly coat a 9" pie plate with vegetable oil and set aside. In a medium pot, bring water to a boil. Add couscous. Stir once, cover, and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread couscous evenly in the bottom of the pie plate. Placein oven and bake until a knife comes out clean, about 50 minutes. Remove quiche from oven and let stand 10 minutes before serving.

Donut Army

Search This Blog