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Easy Breakfast Porridge

Saturday, March 24, 2012

Chef Meg has an interesting article about using the slow cooker to cook grains overnight. It takes some savvy to do this without it becoming a sticky mess.

www.dailyspark.com/blog.
asp?post=ask_chef_meg_can_
i_cook_rice_in_the_slow_cooker


In the comments, I shared my tried-and-true methods of cooking breakfast grains the easy way (NOT in the slow cooker). I thought I'd share it here, too.

METHOD 1:
Before you go to bed, put your grain (millet, buckwheat, or brown rice) in a pot with three times as much water. (Hint: 1 cup grain will make about 4 cups of cooked porridge). Bring it to a boil and boil for a minute. Then cover tightly, remove from heat, and let sit overnight. In the morning, cook it for just 10 minutes, and it will be perfect. You can add more liquid (like a little soy milk) if you like a softer, moister porridge.

METHOD 2:
Before you go to bed, put your grain in a pot with three times as much water. Bring to a boil and cook it for 10 minutes. Then cover tightly, remove from heat, and let sit overnight. In the morning, it will be done to perfection--just reheat it, adding a little more liquid if desired.

ETA: Be careful about grains for breakfast, because too many carbs for breakfast can trigger insulin, leading to cravings the rest of the day. If I have grains for breakfast, I limit the amount and have some protein with it--an egg, maybe, or a slice of turkey bacon.
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