We are big on warming foods in the winter and porridge is one of the most fundamental. This porridge is slightly sweet, with velvety texture and kick of ginger. We roll the grains by hand in our oat roller, then sour everything overnight before cooking. (you can also omit the oats all-together and have a gluten-free version!)
Porridge is something we have tried so many different combinations for, but this recipe is up there with the best. Brown rice, quinoa, millet and buckwheat (and oats if you are adding) cooked down with chia and milk and topped with preserved plums, quinces and cherries from freshly opened jars from the past growing season. I also love it with tamarillo and apple compote!! This is food as it used to be. This porridge will keep for at least a week in the fridge, so we make a big batch and heat it on the stove each morning with a bit of extra milk or water.
Ingredients:
100g (1/2 cup) brown rice
100g (1/2 cup) millet
100g (1/2 cup) buckwheat
100g (1/2 cup) quinoa
100g (1/2 cup) oats - hand rolled - or rolled oats - or just leave the oats out completely for a gluten free option
3 Tablespoons of apple cider vinegar
3 Tablespoons chia
2 dried persimmons or pitted dates
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon vanilla extract
1 Tablespoon unprocessed honey
1 litre of milk of your choice.
Day one: Run the grains through an oat roller or simply add the grains whole. Place in a large bowl with the vinegar and 1 litre (4 cups) of water. Cover and let it stand at room temperature for 12-24 hours.
Day two: Transfer the soured grains and soaking liquid to a large heavy-based saucepan along with 500ml (2 cups) of water. Add the remaining ingredients except 250ml (1 cup) of milk and bring to the boil over a high heat, stirring constantly to prevent it from sticking. Reduce the heat to low and cook for about 30mins with the lid on, stirring every 10mins or so, while gradually adding the remaining milk. if after the 30minutes its still a bit thick, stir in a little more milk or water.
Serve in bowls with whatever toppings your heart desires - we used preserved cherries, quinces, wild plums, violas and unprocessed honey. Or tamarillo and apple compote!! Yum yum.
This recipe is from the book Grown and Gathered by Matt and Lentil.
