Multi-grain porridge as comfort food

There are times when you just need some warm comfort food. We like ours to be of the whole grain variety … utilizing a lot of different grains in order to get as many of the micronutrients as possible ( the whole being greater than the sum of the parts - literally ), mostly choosing those that don’t enrich the Big Agribusiness/Wheat/Corn corporate pockets.

Choosing these other grains also puts less of a burden on the environment and are more sustainable. When your food comes from one hybrid strain of something, the chemicals come in - in an all too often failed attempt to replace all that nature originally gave it.

Tonight was one of those comfort food nights when we just wanted it keep it simple, but a bowl of cold cereal wasn’t quite right either.

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Secret ingredient: Quinoa Primavera entree

This is so simple and versatile, and you’ll really like quinoa once you try it. Tonight, since I don’t happen to have fresh asparagus, I’m going to substitute fresh Blue Lake green beans. To ensure that the green beans are nicely cooked through ( Mr. Maven likes them a bit more cooked than al dente ) I’ll blanche them first in boiling water for just about two minutes, then drain. I also have some frozen veg in the freezer - probably not peas - so I’ll perhaps use frozen okra ( hey, I’m from the South and I have an African woman living here!) instead, or maybe the pea and carrot mixed veg.

Continue with the recipe as shown in the video.

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