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Porridge, Raw Whole Grain Cereal

See Grain Preparation for more information on preparing raw grain. Following are several different methods for making raw parridge. You only use one method for each batch of grain. Raw porridge is really simple ta make.

Making Raw Porridge from Ground Grain

Just take some whole grain, and grind it into flour in a grain mill, or in a food processor or blender. Then add water. Stir it to get rid of lumps. A chopstick works well. Let it stand a few minutes to soak up the water. Grab a spoon and eat. Yes, it is that simple.

If you don't have a machine that will grind grain, it's alright to use whole grain flour you buy, if it's fresh. The oils in whole grain flour can become rancid over time. If it tastes bad, if it creates an acrid feeling, don't use it.

Making Raw Porridge from Soaked Grain

Just take some whole grain, and soak it in some water a few hours or overnight. Different grains take different lengths of time to soak. Oats are very soft and tke less time, rye and wheat take more time. Blend the grain and the soaking water in a blender or food processor. Pour it into a bowl. Grab a spoon and eat. Yes, it is that simple.

Nice Things to Add to Raw Porridge

For a breakfast porridge, add carob, cardamon, cinnamon, ginger, saffron or vanilla if you like them. Some fruit or nuts or seeds if you want.

For a dinner porridge that you eat with a salad, try black pepper or ginger or any other spices you like. Curry spices can be good. Saffron is lovely. Instead of eating a separate salad, you can put chopped or grated vegetables directly into the porridge, for the raw version of the peasant's one-pot meal.

Grains to Use for Porridge

Oats, rye and wheat are inexpensive and easily available. They are also highly nutritious. You can also use kamut, spelt, or triticale. Barley has a strong flavor when it's raw, so only use a little. Quinoa sometimes has a naturally-occuring soapy coating which needs to be rinsed off first. Buckwheat creates a slimy mucilage, but it's safe to eat that, it doesn't need to be rinsed off. Millet and rice and corn don't get soft even when they are soaked, so they don't work as well for raw porridge. Wild rice isn't raw, it's been heated to dry it out so that it can be stored.

Porridge Links © Jordan Rothstein <jordan at>