I learned the trick of soaking and freezing the whole grains beforehand to shorten cooking time from The Woks of Life. The best part of this technique is I can cook just a portion of the frozen grains each time.
My porridge includes:
- Spelt
- Farro
- Pot barley
- Wheat berries
- Whole toasted buckwheat
- Brown rice
- White rice
- Millet
- Chinese dried dates
- Gogi berries
...
Unrelated but I'm so happy San Cosme Tortas opened an airport location! Too bad I have no travel in the near future to take advantage of that. Good thing I recently went to their original location:
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