Rye Flakes Porridge

Food suggestions to help prepare the right kind of food for an overnight or extended walk on the Bibbulmun Track. Fantastic! I found rye flakes at Whole Foods in the bulk section but find that they need more cooking than oat or even spelt flakes, so what I did was soaking.

Porridge - Wikipedia. Porridge (also spelled porage, porrige, parritch)[1] is a dish made by boiling ground, crushed, or chopped starchy plants—typically grain—in water or milk.

The Montignac.com website exposes the nutritional principles of an innovating and non restrictive diet. Michel Montignac was the first to use the glycemic index for. Breakfast Cereal Cooking Times for 20 Porridge Grains. Eating whole grain porridge for breakfast is a great way to add more protein, fiber, B vitamins and other.

It is often cooked or served with flavorings such as sugar, honey, etc. It is usually served hot in a bowl. Overview[edit]The term is often used specifically for oat porridge, which is eaten for breakfast with salt, sugar, fruit, milk, cream, or butter, and sometimes other flavorings. Oat porridge is also sold in ready- made or partly cooked form as an instant breakfast. Other grains used for porridge include semolina, rice, wheat, barley, corn, triticale, and buckwheat. Many types of porridge have their own names, such as polenta, grits, and kasha. Porridge is a staple food in much of Africa, and historically was also a staple in much of Northern Europe and Russia.

Porridge is easy to digest, so it is traditionally used in many cultures as a food for the sick, and is often eaten by athletes in training.[2][3][4]Varieties[edit]. Porridge as sold as a convenience product in German supermarkets. Maize porridge. Atole, a Mexican dish of corn flour in water or milk. Champurrado (a chocolate- based atole), a Mexican blend of sugar, milk, chocolate and corn dough or corn flour. The Philippine dish tsampurado is similar, with rice instead of maize. Cir, Păsat, or (when firmer) Mămăligă are all Romanian maize porridges. Cornmealmush, a traditional dish in southern and mid- Atlantic US states.

Gachas, a Spanish porridge of maize or grass peas. Often garnished with roasted almonds and croutons of bread fried in olive oil.[5][6]Gofio, a Canary Islands porridge of toasted coarse- ground maize. Made from roasted sweetcorn and other grains (e. Canary Islanders have emigrated. Grits, ground hominy or ground posole, is common in the southern United States, traditionally served with butter, salt and black pepper. Sometimes, it is also served with cheese. Kachamak, a maize porridge from the Balkans.

Mazamorra, a maize porridge from Colombia. Polenta, an Italian maize porridge which is cooked to a solidified state and sliced for serving.

Rubaboo is made from dried maize and peas with animal fat, and was a staple food of the Voyageurs. Shuco, a Salvadoran dish of black, blue, or purple corn flour, ground pumpkin seeds, chili sauce, and red cooked kidney beans, which was traditionally drunk out of a hollowed- out gourd at early morning, especially coming from a hunting or drinking trip. Cornichons.

Suppawn, also called, and better known as, hasty pudding, was common in American Colonial times, and consisted of cornmeal boiled with milk into a thick porridge. Still eaten in modern times, it is no longer necessarily corn- based. Uji, a thick East African porridge made most commonly from corn flour mixed with sorghum and many other different ground cereals, with milk or butter and sugar or salt. Ugali, a more solid meal, is also made from maize flour, likewise often mixed with other cereals. These two, under various names, are staple foods over a wide part of the African continent, e.

South Africa, sadza in Zimbabwe, nshima in Zambia, tuwo or ogi in Nigeria, etc., though some of these may also be made from sorghum.Žganci, a maize porridge prepared in the Kajkavian countries and Slovenia. Millet porridge. Foxtail millet porridge is a staple food in northern China.

Drinks, Granola, Muesli, Porridge, Cereals, Snacks and Sprouted Stuff - we have it covered! One fateful day three decades ago, five boys picked up a game of handball during school recess on a Fountain Valley playground. They grew up together, became life. Flotsam & Jetsam is an independently owned Antipodean-style café offering delicious Allpress espresso coffee, all-day brunch and freshly baked pastries, cakes, and. Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Ground oats are also called "white oats".

A porridge made from pearl millet is the staple food in Niger and surrounding regions of the Sahel. Oshifima or otjifima, a stiff pearl millet porridge, is the staple food of northern Namibia. Middle Eastern millet porridge, often seasoned with cumin and honey. Munchiro sayo, a millet porridge eaten by the Ainu, a native people of northern Japan.

Milium in aqua was a millet porridge made with goat's milk that was eaten in ancient Rome.[7]Koozh is a millet porridge commonly sold in Tamil Nadu. Porridge oats before cooking. Oat porridge, traditional and common in the English- speaking world, Germany and the Nordic countries.[8] Oat porridge has been found in the stomachs of 5,0. Neolithicbog bodies in Central Europe and Scandinavia.[9] Varieties of oat porridge include. Groats, a porridge made from unprocessed oats or wheat. Gruel, very thin porridge, often drunk rather than eaten.

Yod Kerc'h, a traditional oat porridge from the north- west of France, primarily Brittany, made with oats, water or milk, and butter.[1. Owsianka, an east European (Russia, Poland, Belarus, Ukraine) traditional breakfast made with hot milk, oats, and sometimes with sugar and butter.

Porridge made from rolled oats or ground oatmeal is common in Scotland, England, Wales, Australia, New Zealand, North America, Finland and Scandinavia. It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". Rolled oats are commonly used in England, oatmeal in Scotland, and steel- cut oats in Ireland.[1. Porridge (Parrige) – Anglophone Caribbean (Guyana, Jamaica, Trinidad etc.) Also known as Pap. The most common type is corn meal, and they are always made with milk. Varieties include oatmeal, grated green plantain, barley, cream of wheat, sago (tapioca).

Oatmeal porridge is often flavored with cinnamon, nutmeg, brown sugar and/or almond essence. Stirabout – Irish porridge, traditionally made by stirring oats into boiling water. Terci de ovăz, traditional oatmeal in Romania. Zabkása, traditional oatmeal in Hungary. In the Royal Navy during the Napoleonic Wars, cooks made burgoo for the men for breakfast, from coarse oatmeal and water.[1. Rice porridge with mixed fruit soup. Rice porridge. Champorado, a sweet chocolate rice porridge in Philippine cuisine.

It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. Congee, a common East Asian, Southeast Asian and South Asian dish of boiled- down rice. In Sri Lanka congee is prepared with many ingredients. As a porridge, Sinhala people mainly use coconut milk with rice flour, it is known as "Kiriya."Chinese congee, called zhou in Mandarin, and juk in Cantonese, can be served with a century egg, salted duck egg, pork, cilantro, fried wonton noodles, or you tiao, deep- fried dough strips. Indonesian and Malaysian congee, called bubur, comes in many regional varieties, such as bubur sumsum, made from rice flour boiled with coconut milk then served with palm sugar sauce; and also bubur manado or tinutuan, a rice porridge mixed with various vegetables and eaten with fried salted fish and chili sauce.

There is also congee made from mung beans, called bubur kacang hijau or congee with chicken called bubur ayam. Japanese congee, called kayu, is mixed with salt and green onions. Often accompanied with variety of foods such as tsukemono (preserved vegetables), shiokara (preserved seafoods), and so on. Korean congee, called juk, can have added seafood, pine nuts, mushrooms, etc.

Thai congee, called "khao tom" (ข้าวต้ม), or "Jok" (โจ๊ก), can have added coriander, preserved duck eggs, fish sauce, sliced chili peppers, pickled mustard greens or salt cabbage preserves, red pepper flakes, etc. Vietnamese congee, called cháo, can be made with beef or chicken stock and contains fish sauce and ginger.

It is often served with scallions, coleslaw, and fried sticks of bread. Philippine congee, called lugaw or arroz caldo, contains saffron, ginger, and sometimes meat. Less common ingredients include boiled eggs, pepper, chilies, puto, lumpiang toge, tofu, fish sauce, calamansi sauce, toyo, and spring onions. It is common as a street food.

Cream of Rice, a brand of American rice porridge, boiled in milk or water with sugar or salt. Kheer (or Ksheer), a traditional Indian sweet dish, made of rice boiled in milk. Frescarelli, an Italian dish made of overcooked rice and white flour, typical of Marche. Orez în lapte (Romania), a dessert made with rice boiled in milk with sugar, sometimes flavored with cinnamon, jam, cocoa powder, etc. Tejberizs (Hungary), made with milk.

Sorghum[edit]Sorghum porridge.

Breakfast Cereal Cooking Times for 2. Porridge Grains. Eating whole grain porridge for breakfast is a great way to add more protein, fiber, B vitamins and other nutrients to your diet. Preparing hot breakfast cereal on the stove- top is also easy and fast: most whole grain cereals and gluten- free pseudocereals cook in a regular pot in less than 2.

The table below lists the approximate cooking times for 2. We've included both common porridge ingredients – such as rolled oats, steel- cut oats, Scandinavian rye flakes, and barley flakes – as well as a number of less common hot breakfast grains, including buckwheat, quinoa, spelt, kamut, teff, millet and spelt (dinkel wheat). The chart also shows which grains are naturally gluten- free in order to help those with gluten intolerance or celiac disease to make better decisions. Basic Cooking Instructions for Breakfast Porridge on the Stove- Top. The basic porridge cooking instructions are more or less the same for all common breakfast cereals: First, fill a heavy- bottomed pot with clean, filtered water, using the water- to- cereal ratio indicated in the table below and add a pinch of salt (the amounts of water and salt are shown per 1 U. S. cup of uncooked grains; if you want to use more grains, adjust the amounts of the other ingredients accordingly). Put the pot on the stove, and bring the lightly salted water to a boil.

Next, stir in the grains using a wooden spoon, and wait until the mixture returns to a boil. Then, reduce the heat to low, cover, and simmer, stirring occasionally, until the all the water is absorbed and/or the cereal mixture reaches the desired consistency (for approximate cooking times, see the chart below). Keep in mind that the ideal cooking times and liquid amounts can vary from brand to brand, which means that you may have to add more water – or drain off excess water – a few minutes before the expected end of the cooking time if the mixture seems too thick or thin. When the porridge reaches the desired texture (typically thick and creamy), remove the stock- pot or sauce pan from the stove, and let the mixture sit for a few minutes in the pot. Stir before serving. Chart: Cooking Times for Breakfast Cereals. Uncooked cereal (1 cup)Gluten- free*Cooking time (minutes)Water in cups.

Salt in teaspoons. Barley flakes, quick- cookingno. Barley flakes, regularno. Buckwheat groats (kasha)yes. Dinkel, thick flakesno.

Kamut, flakes, thick- rolledno. Kamut, flakes, thin- rolledno. Millet, grits or mealyes. Millet, whole (hulled)yes.

Oats, instant or quick- cookingyes **3 to 5. Oats, old- fashionedyes **1. Oats, pinhead or Irishyes **1. Oats, rolled, medium- thickyes **7 to 1.

Oats, steel- cutyes **1. Quinoa, flakesyes. Rye flakes, thick- rolledno.

Rye flakes, thin- rolledno. Spelt, thick flakesno. Teff, whole grainyes. Triticale, flakes, thickno. Wheat, crackedno. Wheat, flakes, thick- rolledno. Notes: * The cereals indicated as gluten- free in the chart above do not themselves contain any gluten.

However, any grain can become contaminated with gluten during processing or storage if it is exposed to gluten- containing grains such as wheat, barley, rye, kamut or farro.** Oats are naturally gluten- free; however, they are typically processed with equipment that is also used for processing gluten- containing crops, which makes oats unsuitable for people with celiac disease. Oats can also become contaminated with gluten if they are grown close to wheat fields.