By the end of January I am feeling it. Cabin fever. Winter weary. Longing for kinder, milder days.
I don’t know how you are coping with winter. Maybe you embrace it and head for the slopes, relishing the thrill of racing downhill in the white, fluffy stuff. I wish I were you! I’m more of a sit-by-the-fire with a good book type of gal. Except, no fireplace, oops.
This porridge helps. I made the mix to store in my cupboard and enjoy it on the cold days. In fact, I make a big pot of it, enough for several days, and keep it in the fridge for reheating in the microwave. (If you do that, be sure to add a little extra water or milk to the bowl when you reheat it since the porridge thickens in the refrigerator.) Having some frozen blueberries, or blueberry sauce on hand helps, too. You can make a sauce with frozen berries, too—I’ll get to that soon in the next few weeks.
This recipe is a teaser for the Blueberry Cookbook I just finished, due to come out in August (Down East Press.) But you don’t have to wait that long to make this porridge—good for chilly days, winter or summer. Stay warm, friends!
Winter Porridge with Blueberry Sauce Recipe
Makes enough for 20 servings
For the mix:
1 cup steel-cut oat
1 cup millet
1 cup quinoa
1 cup yellow polenta
1 cup pearl barley
1. In a bowl, stir the oats, millet, quinoa, polenta and barley together.
2. Transfer to a jar and store in the cupboard until needed.
For 2 servings of the porridge
1 1/2 cups water
Pinch of salt
1/2 cup porridge mix
2 tablespoons chopped nuts (for serving)
Pinch of ground cinnamon (for serving)
Honey (for serving)
Milk, cream, yogurt or almond milk (for serving)
1. In a saucepan, bring the water to a boil. Add a pinch of salt and the porridge mix.
2. Adjust the heat to a simmer, and cook, uncovered, stirring occasionally to keep the bottom from scorching, for 20 to 25 minutes, or until thick. When the porridge starts to sputter, cover the pot and take it off the heat for 5 minutes. Grains that are stuck on the bottom of the pot will be released as the porridge sits and steams in the pot. Eat while hot, or refrigerate and reheat in the microwave. Serve with blueberry sauce and sprinkle with nuts, cinnamon and honey.