BREAKFAST BOWLS
I’m an early riser, and I can’t start the day without breakfast. I’m also a rut eater, so what I’m eating today is probably what I’m going to eat tomorrow, and it’s very possible I will eat the same thing the day after that. The ruts change from time to time. Oatmeal is my fallback rut, but, variety being the spice and all that, over the years I’ve made porridge of just about every grain imaginable. You’ll find my most successful experiments here—and if you’re not an early morning person, you’ll be happy to know they can, each and every one of them, be made in advance. You’ll also find savory breakfast options here: rice bowls with an egg on them, breakfast fried quinoa, and other delicious healthy meals. If you have cooked grains on hand, and I suggest you do, you can pull these breakfasts together in minutes. And remember these words: breakfast anytime.
GRANDMOTHER BIRDIE’S OATMEAL COCKTAIL with Raisins and Salty Sunflower Seeds
QUICK AND EASY BREAKFAST FRIED QUINOA
RICE BOWL WITH POACHED EGG, Slow-Roasted Tomatoes, and Feta
JAPANESE BREAKFAST with Spinach, Salmon, and Sweet Miso Dressing
FOUR GRAIN “NUTELLA” PORRIDGE with Toasted Hazelnuts and Jam
SLOW-COOKED BROWN RICE AND QUINOA PORRIDGE
ROSEMARY BUCKWHEAT CRUNCH with Fresh Ricotta
SPICED APPLE BREAKFAST FARRO with Yogurt Cream
PASTRAMI AND RYE BERRY HASH with Mustard Greens and Pickled Mustard Seeds
SWEET AND SALTY GRANOLA with Toasted Coconut and Pecans
ASIAN BREAKFAST PORRIDGE with Turkey Meatballs