Nordic Rye Porridge with Berries
Cracked rye simmered with salt until it turns thick and creamy, topped with a tart berry compote cooked in the same pan. Earthier and chewier than oat porridge, and it holds you all morning.
- 1
Put the berries, maple syrup, and lemon juice in a medium saucepan over medium heat. Cook 6 minutes, stirring, until the berries collapse and the juices thicken slightly. Scrape into a bowl and set aside.
- 2
Return the pan to the stove without washing it. Add the cracked rye, water, and salt and bring to a boil over high heat.
- 3
Lower the heat so the porridge barely bubbles. Simmer 18 minutes, stirring often and scraping the bottom, until the grains are tender and the porridge is thick and creamy. Loosen with a splash of water if it stiffens too much.
- 4
Divide among four bowls, spoon the berry compote over, and scatter with the sliced almonds.
Ingredients
- 2 cups frozen mixed berries
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 cup cracked rye
- 3 1/2 cups water
- 1/2 teaspoon salt
- 2 tablespoons sliced almonds
Instructions
- 1
Put the berries, maple syrup, and lemon juice in a medium saucepan over medium heat. Cook 6 minutes, stirring, until the berries collapse and the juices thicken slightly. Scrape into a bowl and set aside.
- 2
Return the pan to the stove without washing it. Add the cracked rye, water, and salt and bring to a boil over high heat.
- 3
Lower the heat so the porridge barely bubbles. Simmer 18 minutes, stirring often and scraping the bottom, until the grains are tender and the porridge is thick and creamy. Loosen with a splash of water if it stiffens too much.
- 4
Divide among four bowls, spoon the berry compote over, and scatter with the sliced almonds.