Whisked porridge?

[XmisterIS]

Am I an oddball for making porridge with barley?

Not at all! If you want a properly delicious porridge, go to Holland and Barrett and try this:

1:1:1 of organic rolled barley/wheat/oats with a handful of sultanas.

1 of the above mixture to 1.5 of water and a pinch of salt.

Simmer gently, serve with soya milk and honey.

 

[Hover Fly]

I use toasted barley flakes broken up slightly in a self made mill, you could use a food processor I suppose. Best soaked overnight. Sometimes I add, or use only, rye treated the same way.

 

[XmisterIS]

I make "risotto" with barley - I've never thought about making it into porridge. What kind of barley do you use?

Slightly off-topic, but have you ever tried making a risotto with spelt grains? It's a dish that my Mum brought back from Italy - spelt is the orginal Roman wheat (before modern wheats were derived) and nowadays the Italians use it to make risotto rather than bread (it makes a very heavy bread). Use it like you would risotto rice, and the result is delicious! Really nutty and chewy.

 

[ASC1951]

Oh, and someone gave me a load of bags of milled organic flax seeds so I've been putting about a teaspoon of that in each time for the essential oils.

Much better unmilled, Colin. The seed casing absorbs several times its weight in water, which is a Good Thing.

All the shops round me sell raw linseeds, which go into my muesli along with sesame seeds, pumpkin seeds, melon seeds and all the stuff people put into porridge. I just can't stand the gloopy taste of hot wet oat starch.

 

[threebikesmcginty]

I just can't stand the gloopy taste of hot wet oat starch.

This year we started making our own granola - much nicer than the bought stuff and much cheaper too!

 

[dellzeqq]

Porridge. Don't you just love it when it kicks in at thirty miles?