Sweet And Savory Oat And Brown Rice Porridge (Quick Version)

1. 1

   Toast the cashews in a heavy skillet until light and somewhat dark brown. Remove from the heat immediately and coarsely chop, while warm, with a large knife.

2. 2

   Toast the cumin seeds in the same skillet just until fragrant. Remove immediately and crush to a coarse powder using a mortar and pestle, or grind briefly in an electric spice mill. Or, leave them whole, if you like.

3. 3

   Warm the oats and rice together with a tablespoon or two of water in a small, heavy saucepan or in the microwave, until rather hot. Stir well.

4. 4

   Add all of the remaining ingredients and stir again to combine thoroughly.

5. 5

   Serve hot, with the best Darjeeling tea you can find.

6. 6

   Enjoy! ;o)

7. 7

   NB: I eat this for lunch, too, stirring in leftover roasted broccoli or cauliflower, which I've warmed separately. This can also be made with leftover barley, quinoa, couscous, farro, etc.

* Per serving · 4 servings · Values may vary.