What I love about this porridge is that it fills you up even more than the traditional oat variety. It’s dense and full of flavour and packs a better nutrient profile. I make a big batch and store the rest in a container in the fridge. This way the morning breakfast mania is just that little bit easier. You don’t have to be gluten free or dairy free to have this, I’m not but it sure makes me feel good afterwards. All the ingredients are easily accessible, even the roasted buckwheat can be bought at the supermarket these days. Give it a try and let me know what you think
ingredients: makes around 6 serves
1 cup brown rice
1 cup roasted buckwheat
1 cup quinoa
1 cup natural sultanas
2-3 cups almond milk
4 1/2 cups water
pinch of sea salt
cinnamon to taste
coconut yoghurt (COYO is brand I use)
honey/maple syrup/agave – sweetener of choice
If you own a rice cooker, well good for you because this is going to make the whole process much easier. Never mind if you don’t, it’s still possible.
Start by putting a cup of brown rice ( remember always wash your brown rice a couple of times to remove any residue) and 2 cups of water in the rice cooker or a large pot on medium heat on the stove. Cook for 10 – 15 min. The rice takes longer to cook hence starting with it first. I usually hop in the shower while this is cooking for effective time management :/
Then wash your cup of quinoa ( again a couple of rinses is good) and add both the cup of Quinoa and cup of buckwheat to rice with extra 2 1/2 cups boiled water from the kettle (this helps keep the process going rather than slow it down with cold water). Let that simmer away for a further 10 -15 mins. (I’m generally doing all the other things that I need to do to get myself ready to leave the house here). Once the grains taste close to ready, add the sultanas, pinch of salt, cinnamon and 2 cups almond milk and stir through. Put on ‘warming” switch on rice cooker or put the lid on and take off stove for a further 5 mins. Have a taste to see if it’s right. Add a little more almond milk if you need it creamier. Once it’s done serve immediately in a bowl with some almond milk and topping.
For the topping I pretty much use what ever fruit I have in the house. Strawberries are abundant at the moment so i slice up some of those, julienne an apple. I also chop up my almonds, throw them in a pan with a little coconut butter and lightly roast. I throw these on top at the end with my tablespoon of yummy coconut yoghurt. Then you can add you sweetener of choice here. I actually don’t use any but if you feel it needs a little sweetening up, go for it. Change your toppings ideas regularly to keep it fresh.
In the following days with the leftovers, take out your preferred amount from the fridge, put in a small saucepan, add some almond milk (rice or soy is fine too) and cook on stove to warm up. Easy.
p.s. If you live in Melbourne and want to try this porridge – get to the Elwood General store and have the original that inspired this one made by Tony Elliot