August 27, 2012

Oven-Baked 3-Grain Porridge with Blueberry Soup


It was a beautiful weekend here in Sydney, so sunny and warm! I got most of the things done on my to do-list, including this oven-baked porridge which I've been craving for a while. The recipe is based on my old favourite, pearl barley porridge, but this one has a lot 'grainier' texture and nuttier flavour. Sweet blueberry soup was a perfect companion and I was happy as ever to devour a bowl of this whilst enjoying the sun on our balcony.

Bring on the new week!


Oven-Baked 3-Grain Porridge
(serves 4)

70g oat groats
70g rye groats
70g brown rice
700-800ml unsweetened oat milk
a pinch of salt 
olive oil for the baking dish

1. Start by soaking the grains for at least a couple of hours. When ready to bake, drain the grains.

2. Preheat oven to 150C and brush an oven dish (21cm x 15cm) with some oil.

3. Combine all grains and add to the dish. Pour milk on top (enough to reach a couple of centimetres from the top) and season with salt. 

4. Bake for a couple of hours or until the milk has soaked in and the grains have softened. Leave to cool slightly before serving.

Blueberry Soup

250g fresh or frozen blueberries
800ml water
2 tablespoons raw vanilla sugar
2 teaspoons granulated stevia
2 tablespoons potato starch
100ml water, extra 

1. Combine blueberries, sugar, stevia and most of the water in a pan. Bring to boil, then add rest of the water and take the pan off the heat.

2. Whisk potato starch in cold water and add to the blueberry soup while whisking continuously. Leave to cool before serving.