Recipe

Sweet and Savory Porridge with Almonds and Cardamom

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Sweet and Savory Porridge with Almonds and Cardamom

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by Sarah Shatz

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by AntoniaJames

This recipe was entered in the contest for Your Best Recipe with Cardamom
hardlikearmour's Testing Notes: This is not your typical bland breakfast porridge. AntoniaJames combines brown rice and oats with almonds and spices to make something wonderful. The flavor is intriguing, and the mix of...
This is not your typical bland breakfast porridge. AntoniaJames combines brown rice and oats with almonds and spices to make something wonderful. The flavor is intriguing, and the mix of grains and nuts gives it a great texture. I had a bowl for breakfast with a light sprinkling of brown sugar and a splash of half-and-half. What a perfect way to start the day! - hardlikearmour

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Chef
AntoniaJames's Notes: I've grown rather weary in recent months of the more conventional ways of eating steel cut oats in the morning, so I've developed a variety of savory concoctions, which I look forward to eating...
I've grown rather weary in recent months of the more conventional ways of eating steel cut oats in the morning, so I've developed a variety of savory concoctions, which I look forward to eating for breakfast. Initially, I started stirring in leftover dal and fragrant pilafs into cooked steel cut oats. Then I decided I wanted savory grains and rice in the morning more often than just when we had leftovers on hand, so I started making pots of porridge cooked with similar spices. This is the second such recipe I've posted. (The first -- fragrant with bay, cumin, cinnamon and cashews -- can be found by searching for "Sweet and Savory Oats and Brown Rice, (Quick Version)." Enjoy!! - AntoniaJames

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Serves 4-6

½ cup uncooked steel cut oats Ask a question about this ingredient

½ cup uncooked sweet brown, medium or short brown, or brown basmati rice Ask a question about this ingredient

2 bay leaves Ask a question about this ingredient

1/8 - 1/4 teaspoon freshly ground cardamom (or more, or less, to taste) Ask a question about this ingredient

1 small cinnamon stick, broken in two Ask a question about this ingredient

A tiny pinch of ground cloves (less than 1/16 teaspoon, or more to taste) Ask a question about this ingredient

2 - 3 tablespoon ghee Ask a question about this ingredient

¼ - ½ cup chopped almonds, toasted Ask a question about this ingredient

2 tablespoons jaggery or dark brown sugar, or more, or less, to taste Ask a question about this ingredient

In a small, heavy, lidded saucepan, simmer the bay leaves and spices in 2 ¼ cup water for about five minutes.
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Add the oats, rice, one tablespoon of ghee, and salt. Bring to a boil, then immediately turn the heat down very low, and cover the pan tightly.
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Allow it to cook for 30 minutes undisturbed. Turn the heat off but do not remove the lid for at least another 15 minutes.
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When ready to serve, remove the bay leaves and cinnamon sticks. Stir half of the toasted almond pieces into the porridge, and stir well. Taste it, and add more cardamom, but only a tiny bit at a time, to taste.
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Warm the remaining ghee and toss the chopped almonds in it.
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Serve the porridge topped with the ghee-coated almonds. Allow each person to stir in jaggery, to taste.
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This is nice with a pot of freshly-brewed Russian Caravan or other smoky tea.
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Enjoy!!
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