Tahini Cardamom Pudding with Sizzled Dates

The best part about a grain porridge is it has the same creamy, rich consistency as rice pudding, but it feels acceptable to eat first thing in the morning. The combination of grains are endless, making this a nutritious recipe and it works with any grains you have knocking around - just make sure to cook the longer and heartier grains first, then adding the quicker cooking grains later.

Notes: Substitute the grains I use with any you have - instead of buckwheat, try quinoa, millet, amaranth, oats (rolled, steel-cut...). Substitute red and wild rice for brown rice… the possibilities are endless.

Serves: 2-4 

Prep/Cook Time: 35-40 mins

Ingredients 

For the grain porridge: 

6 Cardamom Pods, lightly crushed

15g Red/Wild Rice

35g Pearled Spelt 

700ml Water 

½ Tsp Salt 

40g Jasmine or Sushi Rice

20g Buckwheat groats 

1 Tbsp Chia Seeds

Honey, to taste 

70g Tahini

For the Sizzled Dates: 

40g Flaked Almonds (or pistachios, pecans, sunflower seeds… any nut/seed you want) 

8 Dates, pitted and quartered

40ml Olive Oil 

3 Tbsp Date Molasses 

Method:

1. Wash the wild/red rice and pearled spelt until the water runs clear. 

2. Place a saucepan onto medium-high heat with a drizzle of oil. Drop the crushed cardamom pods in and let it sizzle until fragrant. Add the wild rice and spelt into the oil along with 600ml water and salt, bring it to the boil, then turn the heat down to medium and let it simmer for 30 minutes, stirring occaisonally. 

3. Meanwhile, wash remaining rice and buckwheat until the water runs clear. When there's 20 minutes left on the timer, drop them in and cook for the remainder of the time, stirring occasionally, until all the grains are cooked through.

4. Stir the tahini with the remaining water (100ml). 

5. Remove from the heat and mix the chia through. Let it cool down a little before stirring the tahini through and seasoning with as much honey as you’d like. Add a touch more water if you'd like it looser.

6. For the sizzled dates: add the almonds, dates and oil into a small pan. Place onto medium-high heat and cook stirring, until the almonds go golden. Remove from the heat and stir through the date molasses with a pinch of salt. 

7. Ladle the grain porridge into bowls, top with the sizzled date mixture. This can be enjoyed hot, warm or cold.

   This can be made ahead, add the grain porridge into an airtight container and keep in the fridge for up to 3 days, you can eat it cold or reheat until hot. The date mixture can sit in an air-tight container at room temperature until needed.