Thursday, 13 March 2014

Rye, Walnut and Date Porridge

Rye porridge is almost as common as oatmeal in Finland, which means you can find rye flakes right next to the oats in any Finnish supermarket. Not so in Vancouver - I had to go out to Whole Foods to get me some.

Rye is a good source of nutrients and, according to the Worlds Healthiest Foods website, can even help stabilize menopausal symptoms, so it has a lot going for it besides the great taste.

The basic recipe for rye porridge is really simple. Take 1 part rye flakes to 3 parts water (for some reason rye porridge is almost never made with milk where I come from, it really works better with just water), bring it to a boil and let simmer for about 10-20minutes depending on what consistency you like. Soaking the flakes overnight shortens the cooking time considerably so you almost just need to heat it. Throw in a pinch of salt to taste and add a small knob of butter and some sugar when it's in the bowl, and add some milk on the side if you want to.

Now, although I've never disliked rye porridge, I also never got very excited about it. That's why I'd like to share a recipe that came about as a consequence of my recent discovery of the food processor. It makes the porridge creamier, fuller, and gives it a sweetness that I think works better than added sugar, and I love it! It's delicious.

Ingredients for 1 portion
1/2 a cup of rye flakes
ca 1 1/2-2 cups of water (less if you've soaked the rye flakes)
pinch of salt
a handful or about 1/4 of a cup of walnuts
3-4 dates

Bring the water to a boil (leaving a little bit to the side to add if needed), add the rye flakes and a pinch of salt, and then let it simmer under a lid for about 15 minutes (if you don't use a lid you just need to add more water). While the porridge is simmering, put the walnuts in the food processor (I use a small Braun one, it holds about 2 cups). Using a sharp chopping blade, give them a twirl for a couple of seconds, then add the dates and chop them down almost to a paste. They can't really get too small, but if the pieces are too big they won't mix perfectly with the porridge and will be more like add-ons. When the porridge has simmered about 15 minutes (it's good if it's still a tiny bit watery), take it off the heat and mix in almost all of the walnut-date paste. The porridge will instantly turn a bit lighter and creamier. Sprinkle the rest of the paste/mix on top and serve.

Rye, walnut and date porridge. Yumyum!


  1. A nutty rye porridge sounds just what I need for the breakfast! Looks totally yum, Charlotte.

  2. Yey! Our first comment - thank you Angie and welcome to the blog!