Living in a cold place creates all kinds of survival behaviors that mark the passing of the seasons. In September, when the first fleece jacket comes out is the point of no return. In October, when you are dying to be outside crunching leaves and lighting fires, you are stuck in the house because of horizontal freezing rain and 40 mph winds. Or in December, when it is impossible to find anything to wear for any holiday because festive doesn’t include a puffy coat. By March, the lack of sun has established a sort of numbness which carries me through the day like a zombie. When will I be warm?!
Just when it seems like spring will never come to Wisconsin, peeking through the snow is my dependable rhubarb patch. Slow to grow at first, the leaves eventually begin to unfurl. By the end of April, I have delicious, bright red, pencil-sized stems. These are perfect to dice and quick cook with grains for a rustic breakfast bowl. I chose Israeli Couscous because it is light, whimsical and easy. Top with your favorite nuts or seeds!
Baby Rhubarb and Israeli Couscous Porridge
- ½ cups almond milk, nonfat milk or soy milk
- ½ cup Israeli Couscous
- ½ cup water
- ½ cup minced baby rhubarb, fresh or frozen
- 1 teaspoon brown sugar
- ⅛ cup of raisins, currants or chopped dates
- 2 tablespoons feta crumbles or plain yogurt
- Sprinkle of flax seeds
- Chopped nuts to taste
Place milk, water, couscous and rhubarb into sauce pan. Bring to boil. Reduce heat to simmer. Cover and cook for 10 minutes, or until most of the liquid is gone. Add brown sugar and raisins. Stir. Divide into two bowls. Top with feta, flax seeds, nuts and/or yogurt.
Note: Rhubarb is great out of the freezer. Pull the young stalks and cut into ¼ inch pieces. Toss into a zip-lock freezer bag. That’s it! All ready for next time!