N: The word porridge has become so synonymous with sweet oat porridge that we often forget that porridge is just a style of cooking and can be served sweet or savory. This one has recently become a staple on our Saturday mornings and the best thing about this porridge is that if you eat a bowl of this hearty dish then you do not have to bother about food till afternoon tea :-)!
This recipe is for 2 people and will take about 20 minutes.
– Start with 1/2 cup of parboiled bulgur wheat. Most of the bulgur wheat that is sold in supermarkets is of this variety. Some natural food shops sell cracked wheat* which are more whole grain than ordinary bulgur wheat and if you use that variety you will have to adjust your cooking method accordingly. Check Russian kasha recipes which cook the cereal for a much longer time.
– Toast the bulgur wheat on the sauce pan over medium heat for a couple of minutes.
– Add 1 cup of milk and 1 cup of water to the sauce pan.
– Add the seeds of 1 green cardamom pod.
– Bring it to boil and then turn down the heat. Simmer for about 10 mins.
– In the meanwhile cut 2 dry figs (1 fig per person) into small pieces.
– Add the figs along with some cashew nuts to the mixture.
– The porridge should be thickening by this time. Cook it for further 5 mins.
– Add 1 tbsp of blackstrap molasses and mix well.
– Check one grain to ensure it is well cooked. If it still has a bite then you have cooked it to perfection.
– Allow to rest for about 5 mins before serving.
*Cracked wheat is just that – broken wheat berries/grains and hence is more wholegrain than bulgur wheat. However the whole grain council allows bulgur wheat to use wholegrain in its description. Hence if you get a product which is called wholegrain buglur wheat you can try this recipe with that product.