|MIXED SEED PORRIDGE À LA FÄVIKEN. 24/11/12|
|Bursting with seeds and spice, this recipe is inspired by a dish served at Sweden's Fäviken restaurant.|
150g/5 oz barley or farro, soaked in water overnight
150g/5 oz rolled oats, soaked in water overnight
250ml/8.5 fl oz milk
1 cinnamon stick
5 cardamom pods
1 tbsp sugar, plus extra, to taste
2 tsp linseeds or flax seeds, to serve
2 tsp sunflower seeds, to serve
2 tsp pumpkin seeds, to serve
2 tsp sesame seeds, to serve
Drain the barley and oats and place in a deep saucepan. Pour in the milk, along with a splash of water, a good pinch of salt and the cinnamon stick and cardamom pods. Bring to the boil, then cook for 5–10 minutes, until the barley is tender. Add an extra splash of water if it looks as if it’s sticking.
Take off the heat and stir through the sugar, adding a little more if it needs it.
Divide between bowls then scatter a teaspoon of each seed over each serving.
You can remove the cinnamon and cardamom pods before serving, but I usually don’t bother.
Photo © Andrew Crowley
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