This old-fashioned rye porridge hails from Denmark's island of Bornholm. It's a lovely start to one's morning when topped with a bit of half-and-half and a dollop of lingonberry, cloudberry, or blueberry jam.

See Also

September Porridge

Rice Porridge

Roasted Barley Pilaf

Ingredients

• 4 cups water
• 1 tsp. salt
• 2 cups coarse rye flakes (available at health food stores or from King Arthur)
• 4 Tbsp. half-and-half
• 4 Tbsp. lingonberry, cloudberry, or blueberry jam (available at IKEA)

• Prep Time: 0 minutes
• Cook Time: 20 minutes

• Total Time: 20 minutes
• Yield: 4 servings

Preparation

Bring the water and salt to a roaring boil over high heat in a saucepan.

Using a balloon whisk, stir in the rye flakes. Keep on stirring and reduce the heat to medium-low. Once the porrridge descends from a boil to a steady simmer, cook for another 15 minutes, stirring occasionally.

Serve immediately, topped with whipping cream and jam.

Per Serving: Calories 148, Calories from Fat 22, Total Fat 2.4g 4%, Saturated Fat 1.1g 5%, Cholesterol 6mg 2%, Sodium 678mg 28%, Total Carbohydrates 30.4g 10%, Dietary Fiber 3.6g 14%, Sugars 12.4g, Protein 3.2g, Vitamin A 1% , Vitamin C 3%, Calcium 4%, Iron 4%.

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