This porridge is inspired by a divine, 5 grain porridge at a local cafe called Bartavelle. I love its robust texture and heartiness and have been attempting to sufficiently replicate it at home for the past two years. In addition to being super satiating because it is made of whole grains and seeds, which are packed with protein, fiber and healthy fats, it is also GLUTEN-FREE! Horray.
To simplify things, I've scaled the porridge down to four "grains": Quinoa, amaranth, flax and brown rice. Most of these are actually seeds, but "Sweet or Savory Seed Porridge" sounded kind of like a thing for birds...so we'll go with the common misconceptions. Quinoa is one such seed that is generally acknowledged as a grain. It is also one of the few plants that contains all 9 essential amino acids that make a complete protein. Similarly, Amaranth is a tiny seed that behaves like a grain and was a staple food of the Aztecs. It has a toasty flavor, is also a complete protein, and is rich in iron, calcium and vitamin C. Flax seeds are revered for their high omega-3 content, which is a type of essential fatty acid that is necessary for healthy functioning and can only be obtained through the foods we eat. Flax is also a great source of fiber, antioxidants and minerals including manganese and magnesium. Brown rice is delicious. And, unlike white rice, contains a hefty amount of fiber to help keep our guts and hearts healthy!
Eaten straight with no salt, this porridge is incredibly savory. When you add salt it's still savory, but tastes a lot better. I love adding a generous teaspoonful or two of melted ghee to the porridge regardless of my toppings, as its rich toasty flavor balances out the earthiness of the "grains" super well. If you don't have ghee, you can use browned or melted butter. From there, the toppings are up to you!
