Sweet And Savory Oat And Brown Rice Porridge (Quick Version)

• 2/3 cup cooked whole oat groats or steel cut oats
• 2/3 cup cooked sweet brown or brown jasmine rice (or any other rice or rice + grain blend)
• 1/3 cup raw unsalted whole cashews
• 1 1/2 teaspoons whole cumin seeds
• 1-2 teaspoons smooth almond butter, or 2 teaspoons ghee, or more or less to taste
• 1 1/2 teaspoons jaggery, or more or less to taste
• 2 tablespoons sultanas (optional)
• Tiny pinch of ground cinnamon (optional)
• Salt to taste, or none at all, as you prefer

1. Toast the cashews in a heavy skillet until light and somewhat dark brown. Remove from the heat immediately and coarsely chop, while warm, with a large knife.
2. Toast the cumin seeds in the same skillet just until fragrant. Remove immediately and crush to a coarse powder using a mortar and pestle, or grind briefly in an electric spice mill. Or, leave them whole, if you like.
3. Warm the oats and rice together with a tablespoon or two of water in a small, heavy saucepan or in the microwave, until rather hot. Stir well.
4. Add all of the remaining ingredients and stir again to combine thoroughly.
5. Serve hot, with the best Darjeeling tea you can find.
6. Enjoy! ;o)
7. NB: I eat this for lunch, too, stirring in leftover roasted broccoli or cauliflower, which I've warmed separately. This can also be made with leftover barley, quinoa, couscous, farro, etc.

oats, cooked sweet brown, cashews, cumin seeds, smooth almond butter, jaggery, sultanas, ground cinnamon, salt

Taken from food52.com/recipes/8682-sweet-and-savory-oat-and-brown-rice-porridge-quick-version (may not work)