Porridge! Just like culottes, it is not just for Dickensian youth anymore.
It’s for you — yes, you, hungry person who loves the comfort of a steaming bowl of oatmeal on a chilly morning but is: (a) bored, (b) in the mood to put an egg on something, or (c) all of the above. Is this you? Could this be you? I have a feeling it could be you.
Mark Bittman’s column introduced me to the concept of savory breakfast cereals some time ago. His version was a savory oatmeal, but the idea works with anything you can dream up. I’ve tried this in a number of ways, from curried oatmeal (resounding yes) to chipotle-spiked millet (needs work), but this particular take is among the simpler ones. It’s also mad delicious and happens to be the perfect type of breakfast: the kind that leaves you comfortably (not gluttonously) full — until the middle of the day. Whole grains and protein… That’s kind of their schtick.
If you aren’t familiar with kasha, or roasted buckwheat, it has a pleasant nutty taste with a bit of a crunch, and is quicker to cook than raw buckwheat groats. Of course, either is fine for this, but if you are using raw groats, just toast them in a dry skillet for a little bit until they smell like something you want to eat immediately.
As for buckwheat in general: If you’re a fan of soba noodles, this is where they come from, as you know. Oddly enough, I don’t think soba tastes buckwheaty enough for my liking, but if you like soba, you’ll probably really dig buckwheat in its simplest form, too.
I hope you give this a try — it is too versatile to pass up. Breakfast routines can be challenging to revamp when it’s still dark out and you’re too busy worrying about whether you have a clean shirt for work, but this is a simple, easy upgrade (if I do say so). Just put a foxy runny yolk on it, fist pump real quick, and consider your day halfway crushed.
On the weekends, a slice of Canadian bacon on top of that wouldn’t hurt anybody, either — in which case you can consider your day three-quarters conquered. The other quarter is for a Bloody Mary and a nap.
Happy breakfasting, internet! I like you.
- 1 tablespoon olive oil
- 3 green onions, white and green parts, sliced, plus more for topping
- 2 tablespoons fresh parsley, chopped, plus more for topping
- 1 cup roasted buckwheat groats (kasha)
- 2 cups low-sodium broth of your choice
- Soy sauce and/or kosher salt and freshly ground black pepper to taste
- Fried or poached eggs, for topping
- Rinse buckwheat and drain.
- In a medium saucepan, heat up the olive oil over medium-high heat until shimmering. Add green onions and sauté until soft, 2 minutes or so, stirring frequently. Add the parsley and the rinsed buckwheat; sauté until buckwheat is slightly toasted, just a minute or so.
- Add the broth, stir, and bring mixture to a simmer. Turn the heat to low and simmer, stirring occasionally, until the liquid is absorbed and buckwheat is cooked, about 20 minutes or so. Season to taste with a dash of soy sauce or salt and pepper.
- Serve hot, topped with runny (or not, I guess) eggs and a sprinkle of fresh parsley and/or green onion.