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Savory Porridge

Looking for a wholesome and satisfying start to the day? This savory porridge combines rice, lentils, quinoa and seeds into a hearty, nourishing bowl. Topped with eggs, fresh greens and crunchy seeds, it’s a comforting dish packed with flavor and plant-based goodness.

Recipe from USA Pulses

Ingredients

	Porridge
1 tbsp	ghee or coconut oil
200 g	rice (brown or mixed)
200 g	red lentils
90 g	tricolor quinoa
40 g	amaranth or millet
2 tbsp	flax seeds
1 tsp	sea salt
2 l	water
	Toppings
4	eggs
	ghee, warmed
60–80 g	arugula or similar greens
2	green onions, thinly sliced
	sunflower seeds, toasted (for serving)
	pumpkin seeds / pepitas, toasted (for serving)
	hemp hearts (optional, for serving)

Step 1
Warm the ghee in a large pot. Add the rice, lentils, quinoa, amaranth, and flax seeds, and toast for a couple minutes until fragrant and nutty.
Step 2
Add the water and bring to a low boil. Cover, reduce heat to low and simmer until cooked through, stirring every few minutes so the bottom doesn’t burn. It should be ready in 45-60 minutes. The lentils will have mostly dissolved, but their earthy, nutty flavor is resonant.
Step 3
While the porridge cooks, fills a small pot with water and bring to a boil. When gently boiling, add the eggs and set a timer for 7 minutes, to keep the yolk from over-cooking. Remove from heat and rinse under cool water. When cooled off, peel the eggs and slice in half lengthwise.
Step 4
To serve, dish one or two scoops of the porridge into a bowl, and drizzle a little ghee over it. Top with a handful of arugula and green onions, and one egg. Finish with the nuts and seeds. Enjoy!

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Savory Porridge

Ingredients

Porridge

Toppings

Step 1

Step 2

Step 3

Step 4

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