Thrive-Health Guide Southern West Virginia August 2020 - Page 12

Mixed Grain and Coconut Porridge Serves 4 Ingredients: Porridge 1 13.5-ounce can unsweetened coconut milk Kosher salt 1 cup mixed whole grains (such as black barley, rye, farro, black quinoa, and/or spelt) 1/4 cup toasted unsweetened coconut flakes 1 tablespoon pure maple syrup Raisins and assembly 1/2 cup raisins 3 tablespoons pure maple syrup Pinch of kosher salt 3 bags Earl Grey tea Toasted unsweetened coconut flakes (for serving) Directions: 1. Bring grains, coconut flakes, maple syrup, a pinch of salt, remaining coconut milk, and 4 cups water to a boil in a large saucepan over medium-high heat. (Do Ahead: Porridge can be made 4 days ahead.) 2. Reduce heat and simmer, stirring occasionally, until grains are chewy-tender and most of the liquid has been absorbed, about 1 hour. Spoon 2 Tablespoon of coconut milk off the top of the can into a small bowl. Sprinkle with sea salt and set aside. Raisins and Assembly: 3. Bring raisins, maple syrup, salt, and 1 cup water to a simmer in a small saucepan over medium heat. 4. Cook until raisins are plump and about half of the water is evaporated, 12–15 minutes. 5. Add tea bags and let raisin mixture cool. 6. Divide porridge among bowls and top with reserved coconut cream. 7. Remove tea bags from raisins and spoon raisins and some of their syrup over porridge. 8. Sprinkle with coconut flakes. 12 • THRIVE • AUGUST 2020