Asian Infused Porridge
Wow, I had no idea there were so many mustard enthusiasts out there. Happy to hear I’m not alone and thanks for all your favorite brand choices and recipes. For dinner last night, I made Sonia’s new favorite mustard recipe but subbed apple cider vinegar for the lemon juice and ghee for the olive oil. Delicious Sonia! I ate it with a wild Alaskan salmon burger and after the photo, proceeded to cover my entire plate in more Dijon mustard. Seriously, I cannot get enough.
Remember my Asian Fusion Oatmeal? I revisited the recipe yesterday using a new grain. Reader Kathleen was kind enough to re-stock my quickly dwindling teff supply. She also sent me some peppermint tea and a bag of sorghum grains. Thanks Kathleen!
Have you ever tried sorghum? It’s gluten free and primarily used as a flour or made into sweet syrup. You can even pop it. Can’t wait to try that one. However, yesterday, I wanted to make a warm porridge with my new grain. So, after soaking the grains for several hours, I drained them and cooked 1/2 cup of the sorghum on the stove-top with 1 and 1/2 cups water. After about 20 minutes, I had a warm chewy wonderful hot cereal. I couldn’t decide between sweet or savory toppings, and so I went with both. I stirred about 2 tsp of brown rice miso paste into the porridge and then topped it with 1 TBSP of tahini and 1 tsp of raw honey. It hit the spot, and is such an amazing combo that I should eat more often!
I so love experimenting with gluten-free grains. My body seems to tolerate gluten, but I know it causes inflammation in so many. It just sounds like something our bodies probably weren’t meant to eat in large amounts. So far, I’ve tried quinoa, buckwheat, millet, teff, & now sorghum. I think millet might be my favorite, but I still need to try amaranth. What is your favorite gluten free grain? Are there any I’ve missed?