Weekend Breakfast Porridge


Warming and deliciously chewy, this mixed-grain porridge makes a hearty morning meal. The whole grains used in this recipe will leave you feeling full and satisfied far longer than any “packet” of instant oatmeal ever could. I “grew up Irish”, so porridge for breakfast is a very common concept for me (as it is for many people overseas), but unfortunately, here in the United States – many people turn their nose up at this traditional breakfast fare. I will admit, this is not a “pretty” meal by any means – as a matter of fact, a bowl of porridge is fairly unappetizing and unappealing to look at!! However, once you have had your first experience with the rich, chewy, comforting and deliciously different flavors of this dish, it will change how you think of it! People are very particular about they like their porridge, hence the optional addition of extra liquid at the end. Some people prefer it more “soupy” in consistency, while others like it very thick and “heavy”. I belong to the latter group, and typically add just a small splash of milk at the very end – but play around until you reach the texture and consistency that YOU prefer. As far as “mix-ins” are concerned, you can add pretty much any topping you are in the mood for. I usually opt for sliced banana and crushed walnuts – but dried fruit is very good too.

I really hope that you will at least try this dish. It really is a wonderful breakfast meal.

1 1/3 cups apple juice, orange juice, or cold water

3 tablespoons medium or fine ground bulgar (or substitute cracked wheat)

3 tablespoons quinoa

2/3 cup skim milk or additional fruit juice

1 – 2 teaspoons sweetener (or your choice – I use honey or maple syrup, but sugar and sugar substitutes would work also)

Place the juice (or cold water), bulgar, and quinoa in a saucepan and bring to a boil. Once the mixture boils, reduce the heat to low, cover the saucepan, and simmer for 15 minutes.

Remove the lid and simmer for an additional 7 to 10 minutes more, stirring occasionally, until the grains are fully cooked and the mixture is thick.

Spoon the porridge into two serving bowls and top each bowl with sweetener and (if desired) additional juice andor milk, as well as any desired toppings (cinnamon, nutmeg, raisins or other dried or fresh fruit, nuts, etc.)

Makes 2 Servings. Per Serving: 283 calories, less than 2 g total fat, 0 g saturated fat, 0 g trans fat, 46 g carbohydrates, 7 g fiber, less than 0.5 g added sugar, 8 g protein, 12 mg sodium, 0 mg cholesterol.

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