Sweet And Savory Porridge With Almonds And Cardamom

• 1/2 cup uncooked steel cut oats
• 1/2 cup uncooked sweet brown, medium or short brown, or brown basmati rice
• 2 bay leaves
• 1/8 - 1/4 teaspoon freshly ground cardamom (or more, or less, to taste)
• 1 small cinnamon stick, broken in two
• A tiny pinch of ground cloves (less than 1/16 teaspoon, or more to taste)
• 1-2 tablespoons coconut oil or ghee
• 1/4 - 1/2 cup chopped almonds, toasted
• 1-2 tablespoons jaggery or dark brown sugar, or more, or less, to taste

1. In a small, heavy, lidded saucepan, simmer the bay leaves and spices in 2 1/4 cup water for about five minutes.
2. Add the oats, rice, one tablespoon of coconut oil or ghee, and salt. Bring to a boil, then immediately turn the heat down very low, and cover the pan tightly.
3. Allow it to cook for 30 minutes undisturbed. Turn the heat off but do not remove the lid for at least another 15 minutes.
4. When ready to serve, remove the bay leaves and cinnamon sticks. Stir half of the toasted almond pieces into the porridge, and stir well. Taste it, and add more cardamom, but only a tiny bit at a time, to taste.
5. Warm the remaining oil or ghee and toss the chopped almonds in it.
6. Serve the porridge topped with the almonds. Allow each person to stir in jaggery, to taste.
7. This is nice with a pot of freshly-brewed Russian Caravan or other smoky tea.
8. Enjoy!!

oats, uncooked sweet brown, bay leaves, freshly ground cardamom, cinnamon, ground, coconut oil, ubc, jaggery

Taken from food52.com/recipes/9219-sweet-and-savory-porridge-with-almonds-and-cardamom (may not work)