Peanut and Rice Porridge

On my continued quest for savory, comforting breakfast meals, I came across this wonderful recipe for Peanut and Rice Porridge (or Khao Poon Tua Lin) in the beautifully researched Burma: Rivers of Flavor by Naomi Duguid. An equal combination of boiled peanuts and cooked rice ( I used a brown rice mix), blended together with a bit of peanut oil, soy sauce, and salt, then topped with braised … Continue reading Peanut and Rice Porridge

Breakfast Bulgar Upma

I love savory breakfast foods. On Philadelphia’s first snowing morning this winter, I wanted a warm, heating porridge, and found a great option in Whole Grains for a New Generation. Upma is a spicy Indian mush – but don’t let that dull description fool you! This breakfast porridge had loads of texture, and bold flavors. I had no teff in the pantry, but substituted some bulgar, … Continue reading Breakfast Bulgar Upma