Macrobiotic breakfast: pinhead oat porridge with nori
- Pinhead oat porridge with nori leaves a long-lasting warm, settled feeling in the abdomen.
- Cooks in 25 minutes.
INGREDIENTS FOR PINHEAD OAT PORRIDGE WITH NORI
- 180 g pinhead oats
- 40 g raisins
- 2 sheets toasted nori, cut into 2-cm strips
- 2 tbsp toasted sesame seeds
HOW TO PREPARE PINHEAD PORRIDGE WITH NORI
Wash the oats and soak them overnight in 1 litre cold water. In the morning, bring the oats and the water to a boil in a 2-litre covered saucepan. Reduce the heat and simmer, uncovered, for 5 minutes.
Add the raisins and cook for another 5 minutes, stirring occasionally to stop the ingredients from sticking. Turn off the heat and leave to stand for 5 minutes. Serve with the strips of nori, sprinkled with the sesame seeds. Keeps for 2 days.
Source: “Modern-day macrobiotics” by Simon G. Brown & Dragana G. Brown – Carroll & Brown Publishers Limited