Savory porridge is one of my favorite breakfasts. I first discovered this flavor/texture combination at Bartavelle in Berkeley. They have an incredible savory 5 grain porridge topped with sesame oil and a soft egg. My mind was blown. It was salty, flavorful, and rich with sesame aroma. Highly recommend! This recipe certainly was sparked from this initial meal, but I've added in a few ingredients to take the flavor deeper, specifically with the miso and nutritional yeast, and adding in vegetables (because who doesn't feel good after eating vegetables for breakfast?!).
This recipe is not only delicious, but super nutritious. Miso is fermented and therefore great for the digestive tract and promotes stomach acid secretion (key in optimal digestion). Nutritional yeast is a great source of B vitamins, protein, folate, and zinc. Shiitake mushrooms are high in iron, vitamin D, B vitamins, and promote optimal immune and cardiovascular function. Kale of course is a powerhouse, from its' calcium and magnesium content to its antioxidant properties. Nori is a fantastic source of iodine, minerals, protein, and supports optimal function of the thyroid.
Fun fact I learned from a cousin of mine (and later researched): if you place your mushrooms in the sun, they continue to absorb vitamin D, which then you benefit from through eating them! Yum and yay!
*A note on the recipe: I've gotten some feedback that after mixing in the miso paste, the porridge will be a bit more watery than intended. I've removed the water from the miso paste recipe portion and think this will help in getting better results. Also, make sure your porridge doesn't have excess water content, which means cooking it a bit longer or leaving the lid off during the last 10 min or so to let excess water to evaporate. Hope this helps! Please let me know if you made it, how it came out for you!
Personal not-so-guilty tip: I'm usually pretty hungry when I wake up and waiting the 2 hours before I can eat something can prove to be a challenge. My solution? I set my alarm, get the grains cooking, then go back to sleep - I know, brilliant. Because there's nothing better then when you wake up and realize you can sleep just a little longer - and then waking up again to an almost ready breakfast.
On to the recipe...
Yields 4 servings | Cooking time is 90 - 120 minutes | Hands on time is 20 minutes
3/4 cup Steel cut oats
1/4 cup Whole oat groats*
1/4 cup Brown rice or another grain such as rye or wheat berries*
1 cup chicken bone broth, or vegetable broth
2 cups water, 1/2 cup more if needed
6 medium shiitake mushrooms, or about 2 1/2 cup sliced
2 medium shallot, or about 1 cup sliced
8 kale leaves, or about 3 cup sliced
1/2 tbsp oil (chicken fat from broth, ghee, coconut oil)
4 tbsp nutritional yeast
4 tbsp miso paste, I've used red, but any will do
2 tsp + 2 tsp toasted sesame oil, split
Pinch of salt and black pepper
Soft boiled egg
Sprouts, I've used pea shoots
AO Nori flakes
Gamasio or toasted sesame seeds
Extra nutritional yeast
Toasted sesame oil