posted by Mimi Hiller 02-22-103 1:25 PM
Sweet Nuts Porridge
3 ounces red beans
1 ounce raw peanuts
1 ounce raw cashew nuts
20 pearl barley
rock sugar to taste
12 cups water
Rinse all the nuts, beans and cereal briefly. Drain.
Bring 12 cups water to a boil. Put all the nuts, beans and cereal and bring to a boil again over high heat. Lower heat to medium-high. Cover the pot and continue to cook for 1 1/2 hours until the beans, nuts and cereal are cooked through. Now add the rock sugar, stir and cook for another 30 minutes. Serve warm.
Note from Mimi: Not sure what they mean by red beans...might take a bit of research. Other than that, this recipe is suspect. I mean, 12 cups of water for such a small amount of other ingredients? 20 barley? 20 ounces, perhaps.
The Viking Family's Porridge
(4-6 servings)
Measurements are given in cups. One cup=1-1/2 dl or about 90 g flour.
10-15 cups of water
2 cups of chopped wheat kernels. Let them soak over night so they won't be so hard to chew.
Two cups pearl barley
A handful whole grain wheat flour
A handful crushed kernels of nuts
3-4 tablespoons of honey
A healthy portion of apple bits, hippells, pears or....
Put the chopped wheat kernels, wheat flour, pearl barley and crushed nuts in the kettle. Pour 10 cups of water in the kettle and place on the fire.
Stir the porridge evenly and turn the kettle to spread the heat. If the porridge starts to get too thick, pour more water in it.
After about 1/2 hour add the honey, nuts and fruit. The porridge should now cook until the fruit is wet and the porridge has the desired consistency. It should take 15-30 minutes.
It should be served warm, possibly with some cold cream.
Groats Porridge
(prepare the evening before)
1c groats (whole oat kernels)
6c water
salt
Cook whole oat kenels as one would cook rice for approximately one hour, switch off, leave on stove with lid on. Next morning cook 1/2 hour till soft and fluffy. Alternatively, grind groats and cook to make a smooth porridge as one would cook commercial rolled oats.
Any of the other grains can be prepared in the same way, but it is better to cook millet just before eating it for about 40 min. (1 cup millet to 4 cups water.) Add to bowl of cooked porridge: nuts, bananas, raisins, coconut, dates/honey, carob (for chocolate flavour) and rich soy milk (home made-preferably) or nut milk.
Note from Mimi: Groats are kasha.
* Exported from MasterCook *
Overnight Porridge
Recipe By : Recipe by: New McDougall Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Mcdougall
Prodigy Dec.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Bulgur
3 tb Oats, rolled (raw)
1 tb Molasses
1/3 c Dried fruit
1 1/2 c Water
Place all of the ingredients in a medium-sized bowl. Stir well. Cover and refrigerate overnight. Transfer to a saucepan or microwaveable dish.
Stove method: Cook over medium heat for 6 to 8 minutes, stirring frequently.
Microwave method: Cover with clear plastic wrap, vented at one corner. Microwave at 100 percent power for 5 to 7 minutes, stirring twice while heating. :
Note: Add chopped walnuts to porridge when ready to serve.