Farro Breakfast Porridge with Raspberries
Missy Robbins, the chef at Lilia in Brooklyn, mixes up her morning breakfast routine with farro porridge, which she tops with a superspeedy and delicious (not to mention healthy) sauce made with frozen raspberries and honey.
Pearl Barley Porridge with Ham and Eggs
Dave Chang first made this recipe at a food conference in Copenhagen, when he had very little to work with. He simmered barley in local apple cider with chicken stock and kombu, creating a deliciously sweet and savory porridge.
Cracked Emmer and Carrot Porridge
Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds. One of the grains he's most keen on is emmer wheat, also known as farro, which he uses in this savory, carrot-rich dish.
Creamy Millet Porridge with Candied Sweet Potatoes and Pistachios
Millet, often used as a gluten-free substitute for oats, is linked to healthy digestion and has a high protein content. This porridge will be creamier than regular oatmeal and is comparable to the texture of polenta or grits.
Strawberry Amaranth Porridge with Cardamom
This amaranth porridge makes for a nourishing breakfast that will keep you comfortably full for hours. Amaranth is known for its impressive nutritional record, being very high in protein as well as calcium, iron and phosphorus. The addition of fragrant spices and stewed strawberries makes it almost desert-like and delicious.
Date-Sweetened Quinoa Porridge
This tasty porridge made with quinoa, diced pitted dates, and hints of cinnamon and nutmeg is ready in only twenty-five minutes. Sprinkle with chopped toasted pecans.
Savory Chanterelle Porridge
This dish was inspired by congee, the smooth porridge that Chinese farmers make from broken grains of rice left over from threshing. Patterson cracks rice in a grain mill, but you can also break the grains in a spice mill or simply purchase broken rice at Asian markets.
Toasted Quinoa Porridge With Black Trumpet Mushrooms
This porridge is creamy and rich with aged Gouda, trumpet mushrooms and Cognac and topped with an oozy poached egg. Keller toasts the quinoa before simmering it, giving the porridge a deeper flavor.
Spiced Rice Breakfast Porridge
In this hearty porridge from F&W's Kay Chun, steel-cut oats and brown rice come together under a delicious topping of caramelized bananas.
Mashed Banana & Whole-Grain Porridge
Making wheat berries for breakfast can require waking up before sunrise, since the grains take at least an hour to cook. But, thanks to new flash-freezing technology, excellent precooked whole grains like barley, quinoa and wheat berries are ready in the time it takes to brew coffee. F&W's Justin Chapple turns frozen grains into a porridge that's great with all kinds of toppings.
Amaranth Breakfast Porridge with Cinnamon and Sugar
This sweet, gluten-free amaranth breakfast porridge is classically flavored with cinnamon and sugar.
Roast Chicken Thighs with Tomato-Tapioca Porridge
Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. For instance, at his Manhattan restaurant WD-50, the revamped menu includes chicken confit with peas and carrots: The "peas" are actually carrots coated with freeze-dried pea powder. But when F&W challenged the Top Chef Masters contestant to create a fast recipe, he simply roasted the carrots to serve with chicken and tomato-infused tapioca porridge. It takes three chefs 12 hours to prepare the WD-50 dish, but less than an hour for a home cook to make this one.
Amaranth Breakfast Porridge
A crunchy popped topping adds great texture to this warm, creamy amaranth breakfast porridge.