Savory Veggie Porridge

by Casey Engleman on April 16, 2014

in Main Courses, Soups, Vegetarian


Seriously, I am melting. This savory porridge is like a big, fluffy blanket. It’s also vegetarian, but nice and satisfying, with Casey’s ingenious use of nut butter, honey, and soy sauce. Dive in! – Amy

I’ve always been a fan of a runny yolk. Odds are, if there is an item on a menu that has a tantalizing enough base, the addition of a runny yolk atop will make it an instant sell for me. It’s a combination of that satisfactory pop of sunny waterfall richness with the palate-coating indulgence of the yolk’s texture. Don’t deny it. You’ve enjoyed it too.

There are times, however cheap or readily available eggs may be, when they’re suddenly void from the refrigerator, yet the craving remains. That warming hug of a soft yolk would be oh-so good. The velvety swipe of toast on a golden salted puddle is all you can think about. Fear not, dear friend, for I have found the solution.



Commonly thought of within the context of breakfast and sweet cinnamon maple nut-filled goodness, this whole grain buddy can quickly put on his savory pants and take you out for quite the flavor trip. Enter, savory porridge.

Cooked perfectly, combined with a savory nut butter-based sauce, soy sauce notes and some quick-sauteed greens, this bowl delivers the exact same “ohh yeah” factor that you might get from a runny yolk. Dehydrated mango are a definite bonus, adding just enough sweetness amongst all the savory and umami-full else and simultaneously serving as a delivery system—take a slice of the mango, scoop up some greens and porridge and sauce and the common chip-dip method just got elevated to a whole other level. Good enough for breakfast, lunch or dinner, this one’s pretty much the ultimate no-brainer.


Savory Grain Porridge with Greens

Serves 2


  • 1/2 tablespoon olive oil
  • 1 teaspoon of salt
  • 1 cup dry whole grain or rice such as oats, faro, quinoa, or brown rice cooked until softened and slightly runny
  • 2 garlic cloves, minced
  • ½ teaspoon red chili flakes
  • 1 small bunch kale, ribs removed and torn into small pieces
  • 2 tablespoons honey
  • 4 tablespoons nut butter
  • 2 tablespoons soy sauce
  • 1 inch fresh ginger, grated
  • Dried mango pieces


  1. Cook the grain of your choice with a bit of salt and olive oil.
  2. In a small bowl, combine the nut butter, honey, soy sauce and ginger, balancing the flavors to your personal taste.
  3. In a small sauté pan, heat the olive oil with the garlic, warming until it is fragrant and slightly golden. Toss in the greens, season with salt, pepper and chili flakes, and sauté until slightly wilted. Remove from the pan and reserve.
  4. Pour the sauce into the pan to warm through.
  5. To plate, plate a small amount of the warmed sauce in the base of a bowl. Add in the porridge, top with the greens and spoonfuls of the remaining sauce. Arrange mango slices around the edge of the bowl.

Photos courtesy of Casey.

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Casey Engleman

Casey Engelman is a freelance writer and chef-in-training based out of St. Helena, California. She is currently learning to master the ways of the kitchen at the Culinary Institute of America. A lover of all things food-filled, she cherishes time in the kitchen and at the table sharing meals and making memories.

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  • Warm Vanilla Sugar

    Such a neat recipe! I love the mix of nut butter and soy sauce for the topping!

  • jenb276

    Three of my favorite things: kale, rice & mango! Can’t wait to try this!

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