Porridge is a favorite food of mine, especially in windy, cold weather like this. I remember when I was younger, my mother would prepare it in the summer to help me build stamina and whenever I had stomach problems. Porridge is good for any season and really any time of day; personally, I prefer eating it in the morning. I used to skip breakfast, but then I realized that I needed to start eating breakfast to help me get my day started. I also recently found out that people who skip breakfast are at a higher risk of obesity.
But, it’s not enough to just make sure you eat your breakfast; the dietary content of the breakfast is very important as well. The majority of the American breakfasts consist of sugar-filled food such as cereal, doughnuts, waffles, pancakes, etc. Consuming 1 teaspoon of sugar suppresses your immune system for 6 hours, so imagine the amount of damage that this kind of diet will inflict on your body.
Knowing this, it took me a while to figure out what exactly I should be eating for breakfast. My typical breakfast consists of either vegetable juice and an organic soft boiled egg with gluten free bread when the weather is warmer or porridge when the weather is colder. The thing I love about porridge is that there is so much room for improvisation; you can make it with white rice, brown rice, or oats, and you can add your favorite vegetables and meats – the possibilities are endless!
Obesity is quickly becoming an epidemic in America, and I believe that incorporating porridge into a healthier breakfast is a good place to start.
Chicken Pine Nut Poridge
4 organic chicken drumsticks
4-5 garlic cloves
10 cups filltered water
1 cup uncooked white rice or sweet rice
1/3 cup pine nuts
pink salt, pepper
chopped green onions for garnish
Rinse uncooked white rice or sweet rice well, about 5 times and soak it for about 30 minutes.
While waiting, take out the skin off the drumstick. If you use paper towel it’s easier.
In a medium size pot, put drumsticks, leek, and garlic cloves with water.
Bring it to a boil, then lower the heat and simmer for about 40 minutes.
Take out all the ingredients and discard the leek and garlic. Let the chicken cool down a little bit to handle.
Bring the soup to a boil again so that all the oil come to the center and take out the oil as much as you can.
Add soaked sweet rice.
Then some pine nuts.
Bring it to a boil first and simmer until the rice gets soft. Stir often.
While the soup is simmering take out the chicken meat from the bone and season with salt and pepper. Cover with wrap and set aside.
When the rice is cooked completely, grind them with hand mixer.
Put poridge in a bowl and add chicken meat, and garnish with green onion. Season with salt and pepper as you desire.
Perfect meal for breakfast, lunch, and dinner!