Ancient Grains Porridge with Pear
Introduction
Rich in phytonutrients, these ancient supergrains are high in protein for sustained energy.
Ingredients
| 1 tbsp | millet |
| 1 tbsp | amaranth |
| 1 tbsp | buckwheat groats |
| 1 tbsp | quinoa |
| 200ml | almond milk, plus extra if desired |
| 1 | small ripe pear, peeled and cored |
| 1 tbsp | pomegranate seeds |
| 1 tbsp | pistachio nuts, crushed |
| 1 tbsp | cashew cream (optional) |
| 1 pinch | of cinnamon |
| raw honey to taste |
Instructions
Combine the grains and soak overnight in double the volume of water. In the morning, drain and rinse well.
Place grains in a saucepan with the milk. Bring to the boil, then turn down the heat and simmer gently for 15 minutes, stirring occasionally, until most of the milk is absorbed and the grains are soft – these grains have more texture and “bite” than oats.
Add some more milk if you like your porridge a little runnier.
Roughly mash half the pear with a fork and stir through the porridge. Cut the remaining pear into chunks.
Place the porridge in a bowl and top with the chunks of pear, pomegranate seeds, pistachio nuts, a drizzle of cashew cream, and a pinch of cinnamon.
Sweeten with raw honey to taste.
