Vegan Savoury Porridge with Chard
A vegan savoury porridge made with steel cut oats, swiss chard, and pine nuts from the Simply Vibrant cookbook. This is a great warming breakfast.Reprinted with permission from Simply Vibrant, copyright © 2018 by Anya Kassoff. Published by Roost Boulder, a diminutive of Shambala.
Servings: 6
Equipment
- Measuring cups and spoons
- Medium saucepan
- Cooking pan
- Wooden spoon
Ingredients
- 2 tablespoons coconut oil or ghee, divided
- 1 cup steel cut oats
- 3 cups purified water hot
- Sea salt
- 1 cup almond or coconut milk
- ¼ cup pine nuts
- 5-7 chard leaves stems and leaves separated and chopped
Instructions
- Melt the coconut oil in a medium saucepan over medium heat. Add the oats and stir until golden and fragrant. Add the water and bring to a boil. Cover and turn down to simmer for 25 minutes, stirring occasionally.
- After the 25 minutes are up, add the almond milk and simmer, partially covered, for another 15 minutes.
- While the oats are cooking heat a pan medium low heat. Melt the remaining coconut oil with a pinch of salt and toast the pine nuts. They burn quickly, so keep an eye on them. Once toasted remove them with a slotted spoon and set aside to cool.
- Increase the pan to medium heat and add the chard stems. Saute until soft, about five minutes.
- When the porridge is cooked stir-in the chard leaves and cooked stems. Remove it from the heat and let stand for 5 minutes to allow the leaves to wilt.