Porridge

I like oatmeal or cream of wheat for a morning start. Usually mix in some protein mix to fortify it but was looking for an alternative for a whole grain morning cereal.

However, I did find this Viking period recipe for porridge that some might find interesting.

This recipe is for 4-6 servings, so you will have to figure out what is best of your single serving size:

10 -15 cups of water

Two cups of chopped wheat kernels. Let them soak over night so it will not be hard to chew (Bulgar wheat, red winter wheat might be an option to get)

Two cups of pearl barley

A handful whole grain wheat flour

A handful of crushed kernels of nuts

3-4 tablespoons of honey

A healthy portion of apple bits, hippells, pears or ......

Put the chopped wheat kernels, wheat flour, barley and crushed nuts in the kettle. Pour 10 cups of water and place on the fire. Stir the porridge evenly and turn the kettle to spread the heat. If the porridge starts to get too thick, pour more water in it.

After a 1/2 hour, add the honey, nuts and fruit. The porridge should now cook until the fruit is wet and of the desired consistency. About 15-30 minutes and should be served warm.
Traditionally, abit of cream could be added.

What do you think?

That sounds great!

I'm a big fan of porridge, I eat it every morning. Though that one is a bit diffrent so I'll have to give it a try. Usually I simply mix my unused brown rice (sweet and short grain) with oats. I also add corn, carrots, and some raisins towards the end. If you really want a treat add some barley malt to your individual bowl.

There's nothing better on a cold morning than a hot bowl of porridge!

Thanks for the new recipe!

Lucy