Hearty Winter Breakfast porridge
Breakfast? I know what your are thinking, "this looks like a soup recipe to me." Move outside of the cereal box to a savory porridge that will stick to your ribs and keep you satisfied on a cold winter
morning. And yes for the purest it can also be enjoyed for lunch or dinner.
- 1 cup dry brown rice
- 1 cup dry black-eyed peas
- 8 cups water
- 1 onion, chopped
- 2 cups butternut squash, cubed
- 1⁄4 cup sesame oil
- 2-3 tbsp white miso
- 1 cup wakame flakes salt to taste
Soak rice and black-eyed peas over night. Add sesame oil to a heated large soup pot and add onion. Sautee for about 5 minutes until translucent. Then add rice, black eyed peas, water, and wakame Bring to a boil and let simmer for around 30 minutes.
Once peas and rice are tender, add miso and butternut squash. Allow to cook for an additional 15 minutes until butternut squash is tender. Remove from the heat and add salt to taste. Serve in bowls and enjoy.