Sweet And Savory Oat And Brown Basmati Porridge

1. 1

   Toast the cumin seeds just until fragrant, then immediately remove them from the skillet and into a bowl. Coarsely crush them using a mortar and pestle.

2. 2

   Put half the crushed cumin seeds in a small, heavy, lidded saucepan with the oats, rice, salt, bay leaves, cinnamon sticks and three cups of water. Bring to a boil, then immediately turn the flame down very low, and cover the pan tightly.

3. 3

   Allow it to cook for 30 minutes undisturbed. Turn the heat off but do not remove the lid for at least another 15 minutes.

4. 4

   While the oats and rice are cooking, toast the cashews until a mottled light and dark brown color. Chop them coarsely with a chef's knife.

5. 5

   When ready to serve, remove the bay leaves and cinnamon sticks. Stir half of the cashew pieces and a tablespoon of coconut oil or ghee into the pot of oats and rice, and stir well.

6. 6

   Warm the remaining oil or ghee and toss the cashew nuts and remaining cumin.

7. 7

   Serve the porridge topped with the cumin-scented cashews. Allow each person to stir in jaggery or maple syrup, to taste.

8. 8

   Nice with a pot of freshly brewed Darjeeling.

9. 9

   Enjoy!! ;o)

* Per serving · 4 servings · Values may vary.

No additional tips available.