Description
This multigrain Indian flavoured savoury curry porridge is full of fibre and nutrients your body needs to start off the day right.
Soaking time: overnight
Ingredients
- 15g (0.5oz, 1 tbsp.) whole oat groats
- ½ of a small onion, diced
- 15g (0.5oz, 1 tbsp. + ½ tsp.) millet berries, soak
- 15g (0.5oz, 3 tbsps.) rolled oats
- 1 cup (21g, 0.7oz) chopped kale
- 1 small garlic clove, crushed
- ¼ tsp. turmeric
- A dash of black pepper
- ½ tsp. Indian spice mix
- 1 tsp. (5g, 0.2oz) miso paste
- ½ cup (35g, 1.2oz) sliced button mushrooms
- 1 tbsp. nutritional yeast (optional)
- 3 avocado slices (30g, 1.1oz)
- Water for desired consistency
To garnish (optional):
- Fresh coriander or parsley
- Paprika powder
- Sesame seeds
Instructions
- Start by soaking oat groats and millet in separate bowls overnight. Rinse and drain.
- When you start to make the porridge, put rolled oats into a small bowl and add just enough warm water to cover them. Set aside.
- Next, sauté mushrooms: slice them and transfer into a small saucepan. Cover with lid and turn on the heat. Don’t add any water! Let them “fry” until water starts to separate from the mushrooms. Give them a stir every now and then to prevent burning. Don’t worry, the water will come out eventually! It may even take up to 5 minutes. Let the mushrooms sizzle in their own juices for a minute and then turn off the heat and remove the lid. Set aside.
- Now, add soaked oat groats into a small saucepan or pot and drown them into water – add about ¾ cup. Throw in chopped onion as well. Cover with lid, bring to boil and simmer at low for 3 minutes.
- Next, add soaked millet and give it a stir. Add water to almost level with the ingredients, cover with lid and bring to boil. Simmer for a few minutes before you add chopped kale. Don’t’ mix the kale in! Instead, simply cover with lid and simmer for 3 minutes, until the kale becomes bright green.
- Then, turn off the heat and stir in crushed garlic, turmeric and crushed Indian spice mix.
- Next, add miso paste mixed with some water to make it pourable.
- Now it’s time to pour in soaked rolled oats to make the porridge creamy. Mix everything well. And add hot water if the porridge is too dry.
- Then, mix in the sautéed mushrooms leaving some for garnish.
- Finally stir in nutritional yeast for cheesy flavour and a dash of black pepper to enhance curcumin absorption.
- Garnish with mushrooms, avocado slices, fresh lemon juice, paprika powder, fresh coriander or parsley and sesame seeds.
Notes
The glycemic load of this serving is almost 23. So, if you struggle with blood sugar fluctuations or simply follow low glycemic diet, take 5 grams (0.2oz) off of oat groats and millet, i.e. use 10 grams (0.35oz) each, resulting in 18 GL points per serving.
If you use steel cut oats instead of oat groats, add them together with millet and onions and simmer for 5 minutes.
By all means, you don’t have to use three different grains! Instead, go for 30 grams (1.1oz) of either steel cut oats, millet, buckwheat, quinoa, sorghum, barley, whole grain rice, or even amaranth + 15 grams (0.5oz) of rolled oats. Or use 45 grams (1.59oz) of a single grain.
However, I don’t recommend using only oat groats as it might get too chewy depending on the quality of the groats.
Instead of kale, you can also use baby spinach. Remember that spinach only needs one minute of heat. Also, if you use older spinach, boil it in a separate saucepan or pot, discard the cooking water and mix the drained and cooked spinach into your ready porridge. The same goes for chard, should you want to use chard instead of kale. Learn more and read How to Cook Veggies to Retain Nutrients.
- Prep Time: 15 minutes
- Category: Breakfast
- Method: Stove
Nutrition
- Serving Size: The whole recipe
- Calories: 299
- Sodium: 272mg
- Fat: 8.7g
- Carbohydrates: 34g
- Fiber: 10.3g
- Protein: 13g
