Preparation
Here’s a quick and easy way to warm up in the morning: Use leftover cooked grains like brown rice, quinoa, and bulgur wheat (or cook a big batch on the weekend) as the base for a delicious breakfast. Simmer them with milk or a milk alternative, water, and a pinch of kosher salt until thick and creamy, then pile on sweet or savory toppings. You’ve got a hearty—and heart-healthy—porridge.
For a delicious alternative to oatmeal, combine your choice of cooked brown rice, farro, or spelt with milk and a touch of maple syrup. Top this Brown Rice, Farro, or Spelt Breakfast Bowl with fresh berries and a dollop of protein-rich strained yogurt and you’ll be sated until lunchtime.
The base of this savory breakfast bowl is the same as for the sweet: two cups of cooked grains, (we used bulgur wheat) are simmered with your choice of milk. To make our Bulgur Wheat Breakfast Bowl, the recipe then goes in a different direction: After the grains are cooked, cheddar cheese is stirred in and the porridge divided between two bowls. Next, each is topped with a poached egg, chopped cilantro, and some hot sauce for a satisfying way to start the day.
Leftover quinoa or millet is the base for this delicious alt porridge. For two portions of our Quinoa or Millet Breakfast Bowl, simmer about two cups of cooked grain in milk (or your favorite alt-milk) with maple syrup, and cinnamon, then simply spoon into bowls and top with sweet sliced banana and crunchy cocoa nibs.
Recipes by Riley Wofford; food styling by Rebecca Jurkevich; prop styling by Suzie Myers.
