- ¼ cup short grain brown rice
- ¼ cup quinoa, rinsed
- ¼ cup kasha
- 1 tsp sea salt
- 8 cups cold water
- Optional Toppings:
- maple syrup, almond milk, fresh fruit, and nuts
- ghee, sea salt, and hard boiled egg
- sesame oil, tamari, gomasio, and hard boiled egg
- Put brown rice, quinoa, kasha, sea salt, and water in a saucepan and bring to a boil. PRO TIP: we use cold water to give the starches more time to develop and give us that porridge texture
- Turn down to a simmer and cook for 50-60 minutes, stirring frequently (especially towards the end), until a thick porridge consistency is achieved.
- Serve with either sweet or savory toppings.
When oatmeal starts getting boring, breakfast porridge is a great alternative. Kasha, which may be a new grain for you, is toasted buckwheat (a gluten-free grain!) and lends a nice rich flavor to either sweet or savory topping combos. It cooks quickly and gives the porridge a creamy texture. It can be found in the bulk bins at a health food store but feel free to mix in any other grains you have in your cabinet!
Pre or post-exercise?
This is a great pre or post-exercise power meal option to optimize exercise performance! Eat about two hours before you exercise for maximum benefit. Before you exercise you want a meal higher in complex carbs and lower in fat and protein so about 1 cup of porridge with 1 hardboiled egg. If it is a post exercise meal, you want a high protein option so about 1/2 cup porridge with 2-3 hardboiled eggs.
Steps to NEVER overcook your hard boiled egg again:
- Fill a saucepan with cool water
- Put eggs in water and bring to a boil
- Once boiling, turn off heat, cover saucepan, and set aside for 7 – 15 minutes until cooked through depending on if you want a soft, medium, or hard boiled egg
- If you accidentally forget about it, don’t worry! With this method you’ll never over-cook it again 🙂
Cooking for one?
Store your leftover porridge in a single serving pyrex for a quick breakfast the next day or freeze for a quick meal in the future.