I looooove savory porridge, but only see it in Asian cuisine, and man is it good! Why do Americans like their warm porridge so sweet? Bleh! Why not turn it into a savory dinner or warm comforting lunch? This could not be more easy! Throw all Ingredients into you pot or rice cooker and simmer/cook according to grain-of-choice’s cooking instructions! I used a blend of steel cut oats and buckwheat groats in a rice cooker, easy peasy! Yummy in my tummy! I love the kick the jalapeños give it and the textues or the corn and green onion toppers were perfect. But really there are endless options for this concept, share with me what you come up with! Any veggie would be awesome!
1/3 cup each steel cut oats and raw buckwheat groats
3 cu water
1/2 red bell pepper, chopped
1/4 jalapeño, minced
3/4 cup Dino kale, chopped
5 mushrooms, sliced
1 small clove garlic minced
1 chopped sweet potato, peeled
1 cup almond milk
Throw all ingredients in your rice cooker or pot, simmering for about 40minutes or per rice cooker brown rice setting. That is all, thank you, very much. See recommended garnishes below 🙂 🙂 🙂 Be warmed from within!
1 ear steamed corn, de-cobbed
1 green stalk, green onion, sliced
(optional) Sesame seeds/sunflower seeds