Porridge
is often thought of as oatmeal. Yet, this misses the long history of porridge
as a cooking technique for preparing grains with ingredients ranging from sweet
to savory. Lately, Michael and I have been preparing a savory lunch and dinner
porridge from grains typically associated with breakfast, such as buckwheat 'grits'
or 'cream of buckwheat,’ and combining them with beans, greens, roots, and spices
for a tasty and nutritious meal.
Buckwheat,
rather than a form of wheat, is a nutritious fruit-seed related to rhubarb and
sorrel that is gluten free and high in protein (complete in all essential amino
acids). Also known as
groats or kasha, buckwheat has a global reach. In Eastern Europe, toasted
groats are added to pasta for kasha varnishkes. In Japan, buckwheat flour is
used to make soba noodles. In Brittany, buckwheat is added to crepes or
pancakes. Buckwheat can also be sprouted
and eaten raw in salad. For a meatless
meal, cooking a porridge of buckwheat grits is easy and versatile.
Buckwheat Grits
Porridge with Black Beans and Swiss Chard
Serves 4
Using rice milk
gives the grits a creamy texture without using dairy. Egg whites lighten the porridge and add extra
protein. Egg whites can be omitted if a
softer porridge is preferred. Ladle directly into a bowl and top with
salad.
Porridge:
2 cups rice milk
or vegetable broth
½ cup buckwheat grits (cream of buckwheat)
½ teaspoon salt
¼ cup fresh
cilantro, chopped
4 egg whites (optional)
Topping:
2 Tablespoons
extra virgin olive oil
1 medium celery
root (1 cup), peeled and diced 1 clove garlic, minced
1 large bunch
swiss chard, washed and chopped in 1 inch pieces, include stems
13 oz (1 can)
cooked black beans
½ teaspoon ground
coriander
½ teaspoon ground
cumin
1 lemon, juiced
Bring rice milk or broth to a simmer. Whisk in buckwheat and stir occasionally for
8 minutes. Add salt, cilantro and black
pepper towards the end. Beat two egg
whites until light peaks form. Fold into
porridge and pour into medium casserole or individual 4 oz ramekins. Bake at 325 for 15 minutes until set.
Prepare topping. Heat
olive oil over medium heat in saucepan. Add celery root and allow to caramelize,
moving gently to brown evenly with spatula. Add swiss chard, garlic and ¼ cup
water. Cook over low heat until
vegetables are tender. Add beans and spices and allow to simmer 5
minutes more to release flavors. Season with salt and pepper to taste. Remove stew from heat and toss with lemon
juice. Spoon over porridge and serve. Garnish with sprigs of fresh cilantro.
