Recipe: Bengali Breakfast Grains
My sister made this while I was visiting her and I’m a fan. The original recipe is here. Sorry, my gluten-free friends, no touchy for you. But I suspect it would also be good with steel-cut oats. Maybe even buckwheat? Cracked corn? Do people eat that as a hot cereal? Anyway, you could throw in all sorts of other goodies, like flax seed or quinoa. Come to think of it, I guess I could do that too.
You know how if you make oatmeal or cream or wheat or grits, they sort of gloop together as they cool and form a really unappetizing lump? Well, this one does that too, but it softens up again more easily because the particles are larger. I just reheated some this morning and it was great once I mashed the lumps out (that was easy).
The changes I’ve made are:
-Moooooooooore fennel. This is the secret key to this dish. It fools your mouth into thinking it’s sweet when it’s not, so if you have a sweet tooth that doesn’t quit, like me, you can just add a tsp or so of sugar instead of a more embarrassing amount. Mine has at least a Tb of fennel.
-Cardamom pod instead of ground cardamom. Really, people.
-Whole-grain bulgur. Then I ran out and got regular bulgur. They’re both good, but the WG takes a little more milk and time.
-Less fruit because berries are expensivo in The Place Where I Live. I dislike blueberries a lot, but I found them palatable in this dish. Raspberries have also been successful. I think it would be very good with peaches or strawberries or, hmm, dates. Again, I dislike dates as a rule, but this dish might be a good home for them.
Knock yerselves out.