Wild Rice & Quinoa Porridge w. Tropical Syrup

Wild Rice & Quinoa Porridge with Tropical Syrup⎜The Botanical Kitchen

Hands up who can't believe we're mid-March already. Twenty sixteen seems to be running away with itself and at the moment if I'm honest my working weeks leave much to be desired. I have a lot on my plate this year, literally and figuratively and so it leaves me seeking solace through simple means. Take brunch for instance. Although I'm an early weekend riser; errands typically take up the morning and any chance for breakfast. This means though and much to my delight that I'm perfectly poised to slow down for brunch.  Porridge to some might not seem fitting for such a time of day but this version with its grains, coconut milk and tropical syrup is too luscious not to count in my eyes. It's a rich and satisfying dish that makes for the perfect escape and if, like me your quiet moments come fleetingly at the moment I encourage you to fall into a bowl.

Wild Rice & Quinoa Porridge with Tropical Syrup⎜The Botanical Kitchen

Wild Rice and Quinoa Porridge with Tropical Syrup / Serves 2

1/2 cup wild rice

1/2 cup red quinoa, rinsed thoroughly

1 1/2 cup spiced coconut milk

Soak the wild rice for at least 6 hours or preferably overnight, drain and rinse. Combine the rice, quinoa and spiced coconut milk in a saucepan over medium heat and bring to a boil. Reduce to the heat to low and simmer covered for approximately 20 mins, stirring occasionally. I like my grains to have a good amount of texture but if you prefer a smoother finish simply continue cooking to your liking. If the liquid evaporates before the grains are finished add 1/4 cup of water at a time. Serve immediately, topped with any remaining spiced coconut milk and the tropical syrup.


Spiced Coconut Milk / Makes 2 cups/ 250ml/ 8 1/2 fl oz

2 cup coconut milk

1 tsp cinnamon

1 star anise

1 vanilla bean, split lengthwise and scrapped

Combine all the ingredients in a saucepan and bring to a gentle boil over medium heat, stirring continuously. Transfer the milk to a glass or ceramic jug and leave aside to infuse for 15 minutes. Remove the star anise before using and serve immediately.


Tropical Syrup / Makes approximately 3/4 cups/ 180ml/ 6 fl oz

100g of pineapple, skin removed and sliced

3 passionfruit

2 tbsp honey

1 lime, juice

2 slices of ginger

Combine the passionfruit, honey, lime juice and sliced ginger in a skillet over medium heat and bring to a gentle boil. Reduce the heat to low and simmer for 7 minutes or until the syrup thickens. Fold through the sliced pineapple and simmer for another minute before removing the syrup from the stovetop. Residual heat will continue to soften the fruit. Serve immediately.

Wild Rice & Quinoa Porridge with Tropical Syrup⎜The Botanical Kitchen

Seasonal guide / temperate climates

Pineapple, generally all year round in tropical locations though sweetest from midsummer through mid autumn; Passionfruit, late summer to late autumn; Lime, annual though best midsummer through mid autumn.


Produce companion

Select heavy passionfruit that aren't excessively wrinkled or blemished. Ripen smooth skinned passionfruit at room temperature before storing in an airtight container in the refrigerator for up to 7 days. Alternatively freeze the pulp for up to 3 months.


complementary additions

Toasted coconut, almonds, walnuts, natural yoghurt, mango, banana

Samantha WoodsComment