Savoury Porridge Food

SAVORY PORRIDGE

Savory Porridge image

Martha's Arabian Gulf-style porridge swaps out the usual wheat berries for cracked wheat and adds tomatoes, a handful of aromatics, and a spicy roasted eggplant topping.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

2 eggplants (1 pound each), cut into 1-inch cubes
1 cup extra-virgin olive oil
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, diced small
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
Pinch of red-pepper flakes
4 fresh or canned whole peeled tomatoes, roughly chopped
3 tablespoons tomato paste
1 1/2 cups cracked wheat, washed well and drained
6 cups homemade or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
2 cups roughly chopped arugula, for garnish
2 jalapeno chiles, sliced into thin rounds, for garnish

Steps:

Make the spicy roasted eggplant: Preheat oven to 475 degrees. On a rimmed baking sheet, toss to combine eggplant and oil. Add cayenne and season with salt and black pepper. Spread eggplant in an even layer and roast until golden and tender, about 25 minutes. Transfer to a wire rack and let cool.
Make the porridge: Preheat oven to 350 degrees. Heat oil in a medium deep pot over medium-high. Add onion, garlic, and ginger and cook until beginning to soften, 2 to 3 minutes. Stir in coriander, cumin, turmeric, red-pepper flakes, tomatoes, tomato paste, cracked wheat, stock, 2 teaspoons salt, 1/2 teaspoon black pepper, and 2 cups water. Bring to a simmer, then transfer pot to oven. Cook until wheat is soft and liquid has reduced by one-third, about 2 hours.
Remove pot from oven and use a large spoon to vigorously beat the porridge until the mixture is thick, 1 to 2 minutes. Season with salt and pepper. Serve in shallow bowls, topped with eggplant and garnished with arugula and jalapeno.

SAVOURY PORRIDGE

Savoury Porridge image

Make and share this Savoury Porridge recipe from Food.com.

Provided by j.sugiarto

Categories Breakfast

Time 5m

Yield 3 serving(s)

Number Of Ingredients 3

Ingredients

2 (25 g) packets soup mix, your favourite (I usually use chicken soup mix)
1 1/2 cups boiling water (approximately)
1 1/2 cups oats

Steps:

Pour the oats into a large microwave-safe bowl.
Empty the soup mix into a measuring glass.
Add enough boiling water to make 400 mL (or as directed in the package).
Pour over the oats.
Cook in microwave for 1-2 minutes. Cook time depends on the type of oats used, how thick you want your porridge to be, and also the microwave power. I usually used rolled oats and cook it for 1 1/2 minutes.
I usually do not add milk when serving, unless I overcook the porridge and it becomes too thick :D.
Enjoy!

Nutrition Facts : Calories 155.5, Fat 2.5, SaturatedFat 0.5, Sodium 4, Carbohydrate 27.1, Fiber 4, Sugar 0.6, Protein 6.5

SAVOURY PORRIDGE

Savoury Porridge image

Make and share this Savoury Porridge recipe from Food.com.

Provided by Lani D

Categories Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup porridge oats
1 -2 egg white
1/4 cup spinach
2 tablespoons nonfat cottage cheese
2 cherry tomatoes, quartered

Steps:

Cook the oats in a egg white/water mix the way you would with plain water.
Take off the heat and stir in spinach and quartered cherry tomatoes, top with cheese and some pepper and parsley if you so wish.
Microwave until hot and cheese is gooey.
Serve immediately.

Nutrition Facts : Calories 117.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 1.2, Sodium 65.5, Carbohydrate 15.7, Fiber 2.6, Sugar 1.8, Protein 10.4

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