Porridge, Please!

20140119-164247.jpg

Every time I hear the word porridge, a cross between pages in nursery rhymes and unfortunate breakfasts come to my mind. Goldilocks made the stuff sound really good (at least the one that she wolfed down), but then I also recall movies where children were fed porridge that resembled something that of wallpaper paste. That being said, I’ve always been on the fence about whether porridge was something I needed to try, or if it was the kind of food that should stay on the shelf tucked away in all the story books of my childhood.

Then, I stumbled upon a little gem called Huckleberry (located in Santa Monica, CA). This little restaurant serves the kind of breakfast where no morning could ever start off bad, and made my feelings for porridge forever changed! Indeed, porridge is hearty, creamy, AND delicious! It has all the winning attributes of its country cousin “oatmeal”, but of a totally different texture. The bonus of this breakfast bowl, is that you can technically make porridge out of just about any ol’ grain! Bulgar wheat, millet, farrow, barley (heck…even quinoa!). If it’s a grain, you can make it into porridge! Pick your poison friends!

I’m going to show you three different ways you can prepare your porridge! The first will be my spin on the delicious Huckleberry Porridge, but then I’ll show you other ways you can enjoy this hearty morning meal.

Ingredients:
1/2 c. Bulgar Wheat (I found a 10 minute one at Trader Joe’s!)
1 c. Milk (soy/ almond milk can also be used)
1 tbsp. Sugar
1 tsp. Vanilla Extract
1/4 c. Raisins
1/4 c. Almonds (sliced or roughly chopped)
1/4 c. Honeycrisp Apple diced
1 tbsp. Maple Syrup

Directions:

Combine your milk and vanilla extract and bring to a low boil. I also added a smidge of a vanilla bean left over I had, but that part is not necessary.

IMG_2532

Add your bulgar wheat, raisins, and sugar and cover on low heat for ten minutes.

IMG_2520

By the way, this is what bulgar wheat looks like! The only time I’ve ever had this was in tabbouleh, so naturally I was kind of wary. Don’t fret though friends! It turns out hearty with a slight nutty bite!

IMG_2518

After your bulgar wheat is cooked, remove from heat and let sit covered for another 2-3 minutes. This will allow any additional milk to be absorbed into your bulgar wheat and become more light and creamy.

Spoon your porridge mixture into a bowl.

IMG_2537

Then, add your diced apples and chopped almonds…

IMG_2539

And finish it off with a good drizzle of maple syrup and you’ve got some tasty porridge!

Fig, Pistachio, Honey Porridge

IMG_2623

Start off with the basic porridge ingredients (bulgar wheat, milk, sugar, and vanilla). I should also note that for this porridge, I chopped up some dried figs and threw them into the pot of boiling bulgar wheat and milk so they would soften.

Then, top off your porridge with either fresh or dried figs

Pistachios…

A dollop of vanilla or honey flavored Greek Yogurt…

And a drizzle of honey!

 

Vanilla Porridge with Blueberries, Bananas and Almonds

IMG_2627

Start off with the basic porridge ingredients (bulgar wheat, milk, and sugar)

But this time, add the caviar of a vanilla bean to your boiling mixture!

IMG_2638

When porridge is cooked, spoon into a bowl and add your bananas, blueberries and almonds.

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s