SAVOURY LEEK AND MUSHROOM PORRIDGEPrint This
- 40g of porridge oats
- 175-200ml of water or milk*
- 1 free range egg
- handful of kale, washed
- handful of mushrooms, sliced
- 1/2 leek, sliced
- 30g of feta (optional)
- ½ teaspoon dried thyme
- Pinch of salt and pepper
- Splash of olive oil or 1/2 TBSP of butter
- *I used almond milk in this recipe
- Fry the mushrooms and the leek in olive oil or butter in a small frying pan over medium heat for 5 minutes until soft. Season with salt and pepper and set aside.
- Place the oats and the milk or water in a pan over a medium heat. Add a tiny pinch of salt and stir with a wooden spoon. Bring to a steady simmer for 3-5 minutes, stirring every so often to prevent it from cooking too quickly.
- Reduce the heat and crack the egg into the oats, stirring until combined. Add the kale, mushrooms, leek, and thyme, and continue to cook for 2-3 minutes. If you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.
- Spoon the mixture into a bowl and crumble feta on top if using. Serve immediately.
Porridge is one of the cheapest and versatile meals you can make. It’s one of my favourite comfort foods and in terms of the nutritional benefits, there are lots of reasons why it’s a great food to include in your diet. This week I got in the door at 4pm, after a day of meetings, and I had yet to have lunch (I know, no tupperware box today Hazel?). So as you can imagine, I was ravenous but my fridge was empty! I had to think fast. I had eggs, milk, and some left over vegetables in the fridge to play with, and in my cupboard I had some oats so I toyed between making an omelette or making porridge. Then it came to me, why not do both? So I whipped up this quick little meal and hesitantly tested the final product. It was A-MAZING. Savoury porridge is something many people are less familiar with but please don’t knock it until you try it! It’s basically like risotto, minus the faff.
You could obviously prepare savoury oats a thousand different ways, by stirring in different ingredients and favorings. I love that it’s an easy vehicle for getting in lots of nutrients and fibre, not to mention the protein and healthy fats from the egg.