Forget Hot and Cold: Savory Porridge Is Juuust Right

Yes, savory porridge is happening. With the right toppings, it just might become your favorite new breakfast (or dinner!).
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Alex Lau

Yes, savory porridge is happening. And if you bolster this creamy bowl of grains with lots of surprising toppings, it can happen to your next breakfast or dinner (yes, dinner!).

Attract Opposite Grains

Any whole grain, such as brown rice, farro, or spelt, works as a base. We love the combination of sorghum with spelt. Add 1 cup of each (2 cups total) to the pot with the broth, along with 2 cups water. Bring it to a boil, then simmer until grains are soft and most of the liquid has evaporated, 1 ½–2 hours. Fish out aromatics; discard.

Embrace Broth Culture

Savory porridge needs to be, well, savory. So rather than cooking the grains in water, we start with 3 qt. low-sodium chicken broth (this recipe serves 4). Then, pile on the aromatics: Throw in a few peeled small shallots, a couple peeled garlic cloves, and a nice bundle of herbs (such as parsley, thyme, and a bay leaf).

Get In a Pickle

A tangy bitter green cuts the grains’ richness. Whisk 1 ½ cups white wine vinegar, 1 tsp. kosher salt, 1 tsp. freshly ground pepper, and 1 cup water in a medium bowl. Add 2 chopped Treviso or Chioggia radicchio, cover, and let sit 1 hour. Drain, toss with some chopped parsley, and season with salt and pepper.

[#### Want to learn more about the chefs behind the savory porridge push? Check out their stories (and steal their techniques) here.

](http://www.bonappetit.com/entertaining-style/trends-news/article/savory-porridge)#### Meat the Garnish

While the grains are simmering, preheat the oven to 450°. Roast a few strips (about 3 oz.) of thickly sliced speck or prosciutto on a parchment-lined rimmed baking sheet until browned and crisp, 5–7 minutes. Let cool, then crumble into medium-size pieces. This will add a bit of salty, smoky flavor to each bite.

Raise a Roast

Salt-and-pepper–roasted apples add sweetness—but not too much sweetness. On another parchment-lined rimmed baking sheet, toss 2 tart apples cut into ½" wedges (we like Pink Lady) with 2 Tbsp. olive oil, ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper. Roast until browned and tender, 13–15 minutes.

Dairy You

A little cream does a lot to make grains feel indulgent. Stir 1 ½ cups whole milk and ½ cup heavy cream into cooked grains and bring to a boil. Remove from heat and blend with an immersion blender (or blitz half in a blender) until half the grains are puréed. Add 2 oz. grated hard cheese like aged Gouda or Parm,and stir until melted. Season with salt and pepper.

Prefer your porridge sweet? Learn how bee pollen can boost your breakfast.