I used to think it was just my eccentric tastes that drew me to things like a savory porridge in the morning, or even for lunch.
Trust me, this version – with rye bread, garlic, and soy sauce – really hits the spot.
Ideally, this is made with steel cut oats, but if you’re in a hurry, you can use regular oats too.
- 1 cup steelcut oatmeal
- 2 cups water
- 2 t soy sauce
- pinch of salt
- 3 cloves young (spring) garlic
- 2 pieces rye bread
1. Combine water, salt, and oats in a medium saucepan. Bring to a boil and cook until oats are just tender (usually about 5 minutes, with steel cut it will take closer to 15 or 20 minutes).
2. Stir in the soy sauce into the porridge. Thinly slice the young garlic cloves, mix some of them into the porridge and reserve the rest for topping.
3. Toast bread. Layer one piece of rye bread in the serving bowl (cut the other piece in half and reserve for topping) and pour porridge over it. Top with remaining garlic and bread and a sprinkle of soy sauce.