This recipe is my husband favourite he like enjoining it as breakfast, lunch or dinner. #yamrecipecontest

Mango Dalia is a sweet porridge made with broken wheat, milk and mangoes. My mother used to make this sweet porridge for breakfast and I used to save some and had it after dinner as a dessert. It is a great way to use mangoes which are very healthy and nutritious. I don't use any sweetner for this Dalia as mango puree provides the sweetness and creamy texture as well. But sometimes the mangoes are not sweet enough and you have to add a little sugar or any other sweetner to enhance the taste.This porridge is a great way to start your day. Broken wheat provides all the benefits of a grain, mangoes provide the nutrients of a fruit and milk is a great source of calcium and protein. Together they make a complete healthy breakfast meal. It is good for growing kids also. This one pot meal can be prepared in advance and can be kept in the refrigerator for 6-7 hours. It tastes best when served chilled. #CookClick

Its a combo of beans and ripe plantain that gives:protein,vitamins and minerals

Turmeric, the miracle spice, is so "in" these days because of its health benefits. Since turmeric is already commonly added to steamed rice, why not add it to a congee (or lugaw in Filipino, or Arroz Caldo, or porridge)!The twist in this Chicken Arroz Caldo or lugaw recipe, aside from the Turmeric addition, is that I've pushed the "healthy" factor by using brown and red rice instead of white or sticky rice. Sounds good, hey? :)This dish is perfect for cold nights and rainy days. 😊

Today, I made this for lunch for my number one sweetie, who caught a cold and stayed home from school. My kid really hates white rice okayu no matter how badly they are feeling, and will not eat it. (I'm the same way, though). In times like this, I tend to make this rice gruel instead. It is a simple dish that allows you to take in lots of nutrients, so it is nice.The amount of water you add should be adjusted depending on the water content of the veggies that you use. Please feel free to use whatever veggies you like. This is a macrobiotic recipe, so you can use the veggies without peeling them. I suggest using traditional non-salted miso to make this. Recipe by Yukiline

This coconut porridge I made, was really nice I enjoyed it so much #SummerChallenge2 #Breakfast #Oats

When my nutritionist encouraged me to try new grains, and mentioned Teff I knew I had to give it a shot. It is high in nutrition and tastes delicious!

The children were to take it to school,so prepare it.

My husband came home drunk for the first time in a while, and he didn't look so good... so I made this for him!I added some leftover tomato to give it a lighter taste.It has a comforting taste that isn't too salty.- If you are adding more tomato, adjust the amount of salt as necessary.- I used a single-serving earthenware pot which I bought at a 100 yen shop. If you serve the porridge like this, it will look like a pretty dish served at a gastropub! Recipe by natan7

I am into making rice porridge these days, and wanted to add doubanjiang.Adjust the soy sauce to your preference! Recipe by HappyCafe

I blend the beans dry to get the powder is easier to use anytime to make akara or moimoi

One of the best, delicious South Indian rice preparations. It has tangy/sour, spicy taste.