Recipes: Brown Rice Porridge with Rhubarb Ginger Compote
I’ve never been a big savory breakfast eater, let alone much of a breakfast eater at all. Give me a big mug or two of tea and I’m content until lunch time. But in the days where the mornings are chilly and I wake up with a big appetite, porridge is my go-to. If you couldn’t tell already, I’m a big fan of breakfast porridge.
I recently discovered Bob’s Red Mill brown rice farina, a kind spin off the classic cream o’ wheat we all grew up with. It’s quick cooking and easy to make. I sometimes pack it up in a mason jar with spices and take it on the road for a quick campfire breakfast. I’ve made several variations of this brown rice porridge, from sweet with stewed fruits to savory with miso and sautéed veggies. This one I’m sharing with you happens to be my current springtime favorite, as finding rhubarb in stores here is a short but (bitter) sweet season. Anyone catch that Ayurvedic six tastes joke? Once the rhubarb is gone, I’ll be swapping it for plums to pair with the fresh strawberries through the summer. Until then, a slightly bitter, lightly sweet nourishing brown rice breakfast porridge with rhubarb ginger compote for you…
BROWN RICE PORRIDGE WITH RHUBARB GINGER COMPOTE
1 cup brown rice farina
2 cups water
½ tsp cardamom powder
¼ tsp clove powder
pinch sea salt
1 tbsp lime or lemon zest
2 tbsp chopped pistachios
In a small pot, bring water to a boil. Add the brown rice farina and spices, use a fork to whisk together and avoid clumping in the porridge. Reduce to low simmer and cook for 5-7 minutes, or until well combined. Remove from heat, transfer to a bowl and top with compote, chopped pistachios, citrus zest and a splash of almond milk.
5 small stalks rhubarb, diced
8 strawberries, halved
6 dates, pitted & chopped
½ orange, juiced
1 tsp grated ginger
1 vanilla bean
In a small pot, combine ½ chopped rhubarb, the strawberries, dates, ginger, vanilla and orange juice. Bring to a simmer and allow to cook for 5 minutes, stirring frequently. As the mix starts to break down fully, add the remaining diced rhubarb and cook for another 5 minutes until tender but not dissolved – texture is the aim here! Remove from heat and set aside until ready to use.
Makes 2 porridge bowls + extra compote
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