Gruel or Porridge

[Durgan]

Gruel or Porridge.
Seven ingredient were made into gruel or porridge.This will be about a two week supply for breakfast cereal.The ingredients are nixtamalized Indian corn, oats, wheat, almonds, walnuts,sorghum, and sunflower seeds. All seeds were made into a slurry with water in the blender, then added to the cooking pot. The cooking pot was designed to prevent bubbling over. The ingredients were pressure cooked at 15 PSI for one hour to insure adequate cooking.The cooled gruel was placed in containers and frozen until required.Pictures delineate the process.

 

[hollydolly]

I'm sorry but this doesn't resemble any kind of porridge that I know of...

 

[Pam]

Nor me.

 

[Durgan]

Maybe time to expand your choices.
I am a concerned Canadian

 

[Durgan]

I'll just be stickin' to my Quaker Oats......but, thank you...

What? No cheerios.

 

[Cookie]

That stuff looks like it's pretty 'grueling' to make - but it must be very nutritious. I suppose you'd have to add liquid to it when you heat it.

 

[Durgan]

I just add a bit of skim milk and it is liquid enough to eat. I add about a teaspoon of molasses for sweetener also the bit of iron, since I don't eat much meat.

 

[RadishRose]

Maybe it looks like that because it's frozen?

 

[Durgan]

Maybe it looks like that because it's frozen?

It is still warm, just being put in the container before placing in the freezer. That is about a four or five day supply.

 

[Cookie]

It doesn't look like regular oatmeal porridge, but as it includes ground up or blended up almonds and sunflower seeds, served with honey or molasses and a bit of hot milk and stirred up, I would guess that it would be porridgy and could taste OK.

 

[Durgan]

It doesn't look like regular oatmeal porridge, but as it includes ground up or blended up almonds and sunflower seeds, served with honey or molasses and a bit of hot milk and stirred up, I would guess that it would be porridgy and could taste OK.

I find it to be a bowl of nourishng food. It probably tastes like most simple porridge. My idea is if a bowl of one type of grain is good, why not imagine that a mixture can be better? I vary the grains somewhat I consider using the nixtamalized Indian Corn to be a real addition with merit.

 

[Cookie]

Thanks for that - might pick up some sorghum and give it a try sometime (maybe without the corn though).

 

[Durgan]

Thanks for that - might pick up some sorghum and give it a try sometime (maybe without the corn though).

I use sorghum along with the corn, nixtamalized.

 

[rkunsaw]

Old fashioned oats is the only type of porridge I eat these days. In the past I've had cream of wheat and malt o meal. I've never used the term porridge though. I just call them oats or cream of wheat, etc.

I've never had peas porridge, hot or cold or nine days old.