What’s In Your Bowl: Fanny’s Savory Multigrain Porridge

Today we're kicking off a new monthly feature (delivered on the last Sunday of every month) wherein we tell you what we—and our friends from the world of food—are eating out of our new, perfectly proportioned green bowl. 

To get us started, we're bringing you Fanny's Savory Multigrain Porridge, inspired by a version served at one of our favorite Bay Area spots, Bartavelle. This porridge is a perfect breakfast (or lunch) to batch-prepare for yourself and your family. Cozy, nutritious, and wonderfully versatile, a bowl of this porridge promises to power your day.

Makes 6 servings

Ingredients

  • 5 cups of filtered water (plus more as needed)
  • 1/2 cup of medium or short grain brown rice (like the Certified Organic Whole Grain Brown Kokuho Rose Rice from Koda Farms)
  • 1/3 cup raw buckwheat groats
  • 1/3 cup whole grain hulled millet
  • 1/3 cup red or black quinoa (or a mix of both, but not white!)
  • 2 tablespoons of chia seeds
  • 1 teaspoon mineral-rich salt  (plus more for serving)— like this
  • Ghee (for serving) — the BEST is Ancient Organics
  • Toasted Sesame Oil (for serving) –– like this 
  • Nori Seaweed and Sesame Furikake seasoning (for serving) –– something like this or this


Method

  1. In a large heavy-bottomed pot, bring 5 cups water to a boil, with the salt.
  2. In a fine sieve, rinse the grains. Once the water is boiling, add the grains and reduce heat to a simmer.
  3. Simmer, stirring sporadically, until the water has been absorbed and the grains are cooked through, and beginning to break apart, about 30–40 minutes. Add another 1/2 cup of water at a time, stirring well, until the grains are completely cooked through. Decide whether you like the consistency and texture and add more water and continue cooking if you prefer a more homogenous porridge.
  4. Divide between bowls and serve with a drizzle of melted ghee, a drizzle of sesame oil, a big shake of furikake and a sprinkle of salt.
  5. Store any leftovers in an airtight container in the fridge for up to a week. Reheat on the stove, adding a splash of water to loosen it up.