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Recipe: Rose Grain Porridge from Simple Fare

There’s so many things we love about autumn but the excuse to get experimental with porridge (without totally overheating) is near top of the list.

Though we have to admit, the ideas for creative combinations start to halt after the fifth bowl of the week. Which is why this recipe is such a welcome treat.

Taken from founder of Sunday Suppers, Karen Mordechai’s, latest cookbook Simple Fare: Fall and Winter, it’s rich, creamy but delicate all at once – everything you need to start the morning off on the right foot.

Karen says: “A bowl of comforting porridge is the quintessential cold-weather breakfast. It is warm and nurturing, and starts off the day with a little extra support. If you keep a pot of grains in your refrigerator, or have leftovers from the prior evening’s dinner, this meal comes together in minutes. You may also mix different grains for this. If you are making this from scratch, we encourage you to make a bigger batch and reheat as needed. The toppings can be playful and interchanged to your liking.”

Book credit: Simple Fare: Fall and Winter by Karen Mordechai (Abrams, £25).

Rose Grain Porridge from Simple Fare: 

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

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ingredients

-2 cups (400 grams) cooked farro

-2 (13.5-ounce/365-g) cans unsweetened, full-fat coconut milk, plus more if needed

For serving:

-4 teaspoons pine syrup

-4 teaspoons coarsely chopped pistachios

-4 teaspoons dried rose petals (or other edible petal)

-Peruvian pink salt

Image credit: © 2017 Karen Mordechai.

1.

In a medium saucepan, combine the cooked faro, coconut milk, and 1 quart (960 ml) water. Bring to a boil over high heat, then reduce the heat to low. Simmer, stirring occasionally, until the faro is soft and the mixtures thickened like oatmeal, about 1 hour. If you wish to then your porridge, add more coconut milk or water until you reach the desired consistency.

2.

To serve, ladle the porridge into bowls and top with 1 teaspoon each of the pine syrup, pistachios, and petals, and finish with a pinch of pink salt.

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