Lusciousoatyporridge Recipes

LUSCIOUS OATY PORRIDGE

Luscious Oaty Porridge image

An excellent choice on any morning you need comfort food. It's warm, easy, hearty, and healthy- not to mention perfectly sweet and creamy! Start your day off right!

Provided by White Rose Child

Categories Breakfast

Time 15m

Yield 1 yummy bowlful, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup rolled oats
3/4 cup water (slightly more)
1/4 cup apple, chopped small (this is roughly 1/4 of a medium apple)
2 tablespoons ground flax seeds
2 tablespoons walnut pieces
1 dash ground cinnamon (generous sprinkling)
1/4 cup vanilla-flavored soymilk or 1/4 cup other non-dairy milk substitute
2 -3 teaspoons maple syrup

Steps:

For absolute best, creamiest results, soak the oats overnight in the water, in a small pot.
In the morning, bring the oats and water to a boil, stir, lower heat and cover. Let it bubble gently, stirring occasionally, for about 5-7 minutes. Around when it starts to stick, remove from heat and leave covered for 3 minutes. (This ensures that none is stuck to the pot, and also helps creaminess.).
Meanwhile, as it's cooking assemble the other ingredients.
Pour oatmeal into your serving bowl. Stir in other ingredients, top with additional ground flax if desired, and enjoy immediately!
Double or triple accordingly, it comes out perfect.

Nutrition Facts : Calories 373.3, Fat 18, SaturatedFat 1.9, Sodium 14.2, Carbohydrate 46.8, Fiber 9.7, Sugar 12.3, Protein 10.2

SAVORY PORRIDGE

Savory Porridge image

Martha's Arabian Gulf-style porridge swaps out the usual wheat berries for cracked wheat and adds tomatoes, a handful of aromatics, and a spicy roasted eggplant topping.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

2 eggplants (1 pound each), cut into 1-inch cubes
1 cup extra-virgin olive oil
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, diced small
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
Pinch of red-pepper flakes
4 fresh or canned whole peeled tomatoes, roughly chopped
3 tablespoons tomato paste
1 1/2 cups cracked wheat, washed well and drained
6 cups homemade or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
2 cups roughly chopped arugula, for garnish
2 jalapeno chiles, sliced into thin rounds, for garnish

Steps:

Make the spicy roasted eggplant: Preheat oven to 475 degrees. On a rimmed baking sheet, toss to combine eggplant and oil. Add cayenne and season with salt and black pepper. Spread eggplant in an even layer and roast until golden and tender, about 25 minutes. Transfer to a wire rack and let cool.
Make the porridge: Preheat oven to 350 degrees. Heat oil in a medium deep pot over medium-high. Add onion, garlic, and ginger and cook until beginning to soften, 2 to 3 minutes. Stir in coriander, cumin, turmeric, red-pepper flakes, tomatoes, tomato paste, cracked wheat, stock, 2 teaspoons salt, 1/2 teaspoon black pepper, and 2 cups water. Bring to a simmer, then transfer pot to oven. Cook until wheat is soft and liquid has reduced by one-third, about 2 hours.
Remove pot from oven and use a large spoon to vigorously beat the porridge until the mixture is thick, 1 to 2 minutes. Season with salt and pepper. Serve in shallow bowls, topped with eggplant and garnished with arugula and jalapeno.

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