Lusciousoatyporridge Recipes
LUSCIOUS OATY PORRIDGE
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
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
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
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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