Porridge

July 22, 2007

Porridge

A real oat porridge can be a very hearty and satisfying breakfast. The oats we are getting at the Tucson CSA are excellent for making a creamy porridge (but if the thought of a hot breakfast doesn’t sound appealing in the summer heat, just store your oats in the freezer until ready for use). To make enough porridge for four people use one cup of oats, sorted and rinsed. Soak the oats overnight in a pan with three cups of water. If you have yogurt on hand, add a tablespoon or two to the soaking water. This will make the grains more digestible and nutritious. In the morning put the pan over high heat and bring to a boil. Stir the oats well, cover and reduce heat to medium low. The oats should be ready in 15-30 minutes. While this recipe is not as quick as the traditional rolled oats, it takes very little attention and prep. Just a little forethought for the soaking. When the oats are done, try adding some sort of fruit, nuts and yogurt to make a well-balanced, tasty meal.

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