The best part about eating this for breakfast is because it’s mostly whole grains, you feel sated but not full for several hours, and you don’t have a “carb crash” like you do with cereal.
|2||cups brown rice (I use Massa's Organic from California)|
|1||cup rolled oats|
|1||cup wheat berries|
|1||cup red quinoa|
|1||cup yellow lentils|
|½||cup steel-cut oats (you might be tempted to use more, but this will make the porridge too gluey)|
|¼||cup sesame seeds|
|1||Tbsp. honey, maple syrup, or molasses|
|~||Toasted shredded coconut|
|~||Dried cranberries or fresh fruit|
This content is from the Bonnie Powell collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry