Best Savory Porridge Recipes

Savory Porridge image

Provided by Martha Stewart

Yield Serves 4 to 6

Number Of Ingredients 19

2 eggplants (1 pound each), cut into 1-inch cubes
1 cup extra-virgin olive oil
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, diced small
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
Pinch of red-pepper flakes
4 fresh or canned whole peeled tomatoes, roughly chopped
3 tablespoons tomato paste
1 1/2 cups cracked wheat, washed well and drained
6 cups homemade or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
2 cups roughly chopped arugula, for garnish
2 jalapeno chiles, sliced into thin rounds, for garnish

Steps:

Make the spicy roasted eggplant: Preheat oven to 475 degrees. On a rimmed baking sheet, toss to combine eggplant and oil. Add cayenne and season with salt and black pepper. Spread eggplant in an even layer and roast until golden and tender, about 25 minutes. Transfer to a wire rack and let cool.
Make the porridge: Preheat oven to 350 degrees. Heat oil in a medium deep pot over medium-high. Add onion, garlic, and ginger and cook until beginning to soften, 2 to 3 minutes. Stir in coriander, cumin, turmeric, red-pepper flakes, tomatoes, tomato paste, cracked wheat, stock, 2 teaspoons salt, 1/2 teaspoon black pepper, and 2 cups water. Bring to a simmer, then transfer pot to oven. Cook until wheat is soft and liquid has reduced by one-third, about 2 hours.
Remove pot from oven and use a large spoon to vigorously beat the porridge until the mixture is thick, 1 to 2 minutes. Season with salt and pepper. Serve in shallow bowls, topped with eggplant and garnished with arugula and jalapeno.

VEGETABLE UPMA (SAVORY SEMOLINA PORRIDGE) image

Yield 1 bowl

Number Of Ingredients 4

1 cup upma pre-mix
1 1/2 cups of assorted vegetables (I used carrots, onions, peppers, cabbage, tomato)
1 teaspoon of vegetable oil
Coriander to garnish

Steps:

Bring two cups of water to a boil in a pot. Drop the cup of pre-mix semolina into the water and let it cook for 5-7 minutes Be sure to stir regularly to ensure no lumps are formed. When the semolina looks cooked (no more than 7 minutes, usually), turn off the gas. Add the vegetables. Stir thoroughly Garnish with the coriander and squeeze a quarter of a lime over. Serve immediately. Pix at http://rawgirlinmumbai.blogspot.com/2010/12/vegetable-upma.html

Savory Pease Porridge/Pudding (St. Patrick's Day Leftovers) image

Provided by Andtototoo

Categories European

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups yellow split peas, soaked overnight
6 cups broth
2 tablespoons butter
salt, as needed
black pepper, as needed

Steps:

Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
This can be served as a main dish or a side. Also good to use as a spread on bread.

Nutrition Facts : Calories 266.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.5, Sodium 655, Carbohydrate 40.5, Fiber 16.8, Sugar 5.9, Protein 16.7