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Savory Porridge
Prep Time1hour
Cook Time5minutes
Servings: servingsUnits:
Instructions
  1. Warm the ghee in a large pot. Add the rice, lentils, quinoa, amaranth, and flax seeds, and toast for a couple minutes until fragrant and nutty.
  2. Add the water and bring to a low boil. Cover, reduce heat to low and simmer until cooked through, stirring every few minutes so the bottom doesn’t burn. It should be ready in 45-60 minutes. The lentils will have mostly dissolved, but their earthy, nutty flavor is resonant.
  3. While the porridge cooks, fills a small pot with water and bring to a boil. When gently boiling, add the eggs and set a timer for 7 minutes, to keep the yolk from over-cooking. Remove from heat and rinse under cool water. When cooled off, peel the eggs and slice in half lengthwise.
  4. To serve, dish one or two scoops of the porridge into a bowl, and drizzle a little ghee over it. Top with a handful of arugula and green onions, and one egg. Finish with the nuts and seeds. Enjoy!
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Savory Porridge
Prep Time1hour
Cook Time5minutes
Servings: servingsUnits:
Instructions
  1. Warm the ghee in a large pot. Add the rice, lentils, quinoa, amaranth, and flax seeds, and toast for a couple minutes until fragrant and nutty.
  2. Add the water and bring to a low boil. Cover, reduce heat to low and simmer until cooked through, stirring every few minutes so the bottom doesn’t burn. It should be ready in 45-60 minutes. The lentils will have mostly dissolved, but their earthy, nutty flavor is resonant.
  3. While the porridge cooks, fills a small pot with water and bring to a boil. When gently boiling, add the eggs and set a timer for 7 minutes, to keep the yolk from over-cooking. Remove from heat and rinse under cool water. When cooled off, peel the eggs and slice in half lengthwise.
  4. To serve, dish one or two scoops of the porridge into a bowl, and drizzle a little ghee over it. Top with a handful of arugula and green onions, and one egg. Finish with the nuts and seeds. Enjoy!
Notes
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