Savory Porridge - Partnership with Hexa
- Daniel
- May 9, 2022
- 2 min read
Updated: May 22
After my Shurbah Baydah recipe, I guess I have fallen in love with savory porridge. I do not think I can go back to those sweet porridges anymore. I mean I could. Anyway, this is my vegan version of savory porridge.
I am still keeping my trinity of grains: barley, millet and amaranth, with of cos, Hexa Breakfast Oat Mix. I find that those 3 grains are super underrated. They deserve more recognition as compared to rice.
Hexa Breakfast Oat Mix...
To add some texture, I decided to serve with some cooked kombu and fried lentils. The vegetable stock is infused with kombu for more umami, why not use the kombu for the final plating as well? As for the fried lentils, should I use the "underrated" word again? It adds so much cwispiness to a dish as well as flavors too.
In closing, I hope you will give this humble savory porridge a try.
Ingredients:
(Serve 2)
Lentils, 20g
Vegetable Stock Homemade, 1.5 L
Kombu, 1
High Quality Olive Oil, 2 TBSP
Red Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Granulated Sugar, Pinch
Garlic Finely Minced, 3 Cloves
Barley, 15g
Amaranth, 10g
Millet, 15g
Hexa Breakfast Oat Mix, 100g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
Equipment:
Sauce Pot
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Vegetable Stock" page for the recipe.
Simplified Directions (Bulleted)
Soak the Lentils
Add lentils to a bowl and cover with just enough water.
Set aside to soak overnight.
Make the Kombu Stock
Add vegetable stock and kombu to a pot over medium-low heat.
Simmer until kombu softens.
Lower heat to keep stock warm.
Prepare the Grains
In a skillet, heat olive oil over medium heat.
Sauté onion until lightly caramelized.
Add garlic and sauté until aromatic.
Deglaze with a ladle of stock.
Add barley, amaranth, and millet. Stir and cook until the liquid is absorbed.
Add stock one ladle at a time, stirring and letting it absorb before adding the next.
Continue until the barley is al dente.
Stir in Hexa Breakfast Oat Mix.
Adjust consistency with more stock if needed.
Finish the Base
Remove and thinly slice the kombu.
Transfer porridge into bowls.
Ladle a bit of warm stock over each serving.
Add sliced kombu on top.
Fry the Lentils
Drain soaked lentils.
Heat about 1 inch of oil in a skillet over medium heat.
Fry lentils until golden brown, then immediately remove and drain.
Be cautious—they brown quickly.
Serve
Sprinkle fried lentils over the porridge.
Serve immediately while warm.
An umami bomb...
Hearty, savory and yummilicious...
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