Multigrain Porridge, Two Ways: Savory Porridge & Sweet Porridge
yields: 4 -6 servings, depending on size
Ingredients
Multigrain Porridge
- 5 cups water, plus more as needed
- 1 teaspoon kosher salt
- ⅓ cup buckwheat groats
- ⅓ cup brown rice
- ⅓ cup multigrain or red quinoa
- ⅓ cup whole grain millet
- ⅓ cup whole grain amaranth
- 1 tablespoon flax seeds
Savory Porridge Miso Salmon with Bok Choy
- 2 4- to-6-ounce 1-1½-inch thick salmon fillets, skin on
- 2 tablespoons white miso
- 2 tablespoons mirin
- 2 tablespoons tamari, or soy sauce if you don't need it gluten-free, plus more for bok choy
- ¼ teaspoon sesame oil
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons water
- 4-6 bok choy, ends trimmed and discarded
- 1 tablespoon furikake
Sweet Porridge with Pears and Hazelnuts
- 2-3 ripe but firm pears, such as bosc or barlett, peeled, cored, and sliced into eighths
- 2 teaspoons light brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- ½ tablespoon unsalted butter
- 3 tablespoon toasted hazelnuts, coarsely chopped
INSTRUCTIONS
Multigrain Porridge
- In a large heavy-bottomed pot, bring 5 cups water plus 1 teaspoon salt to boil.
- In a fine mesh sieve, rinse all the grains well. Once the water is boiling, add the grains and reduce heat to a low simmer.
- Simmer, stirring occasionally, until most of the water has been absorbed to desired consistency and grains are cooked through, about 30 minutes. If your grains haven't cooked to your liking after the water has mostly been absorbed, add another ½ cup of water at a time, until cooked through. I like my porridge about the thickness of fresh oatmeal without the grains getting too mushy. Find what tastes best to you!
- Divide between bowls and serve. Store any leftovers in an airtight container in the fridge for up to a week. Reheat on the stove, adding a bit of water to loosen it up.
Savory Porridge Miso Salmon with Bok Choy
- Preheat oven to 350°F.
- Place the salmon fillets, skin-side down in small roasting pan or dish.
- In a small bowl, whisk together the miso, mirin, tamari, and sesame oil. Brush and pour this mixture over the salmon and let sit for 10-15 minutes to marinate.
- Meanwhile, in a medium cast-iron skillet, heat 1 tablespoon olive oil over medium heat. Add the bok choy and cook, stirring, until it begins to wilt, 1-2 minutes. Add 2 tablespoons of water and cover for 1-2 minutes. Remove lid and continue cooking, stirring, until softened, 1-3 more minutes.. Transfer to a bowl and let sit, covered while you prepare the salmon.
- In the same cast-iron skillet, heat another tablespoon of olive oil over medium heat. Brush most of the marinade off of the salmon and place the salmon skin-side up. Cook, undisturbed, for 2½ minutes. Use a spatula to carefully flip the salmon skin-side down. Cook, undisturbed, for 1½ minutes. Cover the pan with a lid or piece of foil and transfer to the oven to cook for 10 minutes, or until cooked through.
- Break the salmon up into pieces with a fork. Serve over porridge with bok choy and a sprinkle of furikake.
Sweet Porridge with Pears and Hazelnuts
- Toss the pears with brown sugar, cinnamon, nutmeg, and salt.
- Melt the butter in a medium skillet over medium-low heat. Add the spiced pears and cook, stirring, until pears soften, 3-5 minutes.
- Serve over porridge with a sprinkle of chopped toasted hazelnuts.
