More porridge ideas

One of the most delightful aspects of porridge is how versatile it is. Other grain options to use as the base for your bowl include polenta, steel-cut oats, bulgur, toasted buckwheat and rice, be it jasmine, black or glutinous. Achieving the perfect bowl of porridge is all about balance of textures and flavors — creamy contrasted with crispy; bright and tangy flavors providing a foil for rich ones. When it comes to toppings, how complicated you want to get is up to you. Consider playing around with the following combinations: bo-ssam (Korean marinated roast pork), kimchi and garlic chips; smoked salmon, dilled yogurt and crispy rye; misoglazed roasted salmon, pickled ginger, seaweed salad and crispy salmon skin; chorizo, avocado and green onions; garam masala-roasted cauliflower, cilantro and tamarind chutneys and crunchy chickpeas; chocolate shavings, raspberries and toasted hazelnuts; strawberry preserves, fresh strawberries and salted peanuts. If you want to learn more about foraging for ingredients, Rasmussen, recommends checking out the foraging guide from Berkeley Open Source Food, named “The Bay Area Baker’s Dozen Wild Edibles,” as well as “The Bay Area Forager” by Kevin Feinstein and Mia Andler.