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This slow-cooker porridge recipe features quinoa. Quinoa is a gluten-free pseudocereal (it’s a seed!) that is a nutritional powerhouse and a complete protein. ... this ancient grain is an ...
It was a staple dish in the cuisine of Ancient Rome. [1] The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals. [2] The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto. [3]
Porridge [1] is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish.
It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water.
The grain arrived in Rome about 44 BCE and has been cooked the same way since—which is why it’s considered an “ancient grain.” Farro recipes are a staple of the Mediterranean diet, with ...
The Old Norse word grautr, meaning "coarse-ground grain", gives way to the Icelandic grautur, Faroese greytur, Norwegian grøt (nynorsk graut), Danish grød, and the Swedish and Elfdalian gröt, all meaning porridge, of which gruel is a subtype.
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Ashure porridge does not have a single recipe, as recipes vary between regions and families. [13] Traditionally, it is said to have at least seven ingredients. Some say at least ten ingredients must be used, in keeping with the theme of "tenth", while Alevis always use twelve.