Byggrynsgrøt (Wholegrain Barley Porridge)

In Norway there are special celebratory days for all kinds of foods and we even have one for the humble porridge or grøt as it is called in Norwegian. Grøtdagen (porridge day) takes place on 23 October. It's a perfect time to celebrate porridge with the days becoming colder and the mornings taking longer to become light.

Byggrynsgrøt has been eaten in the Nordic countries since prehistoric times and barley is one of Norway's most grown grains. Byggrynsgrøt or barley porridge was often eaten several times a day and was considered very healthy and nutritious. You can imagine that it was wonderfully filling and warming if you were working hard all day.

The only people who did not like it were the vikings who preferred meat and potatoes. But they could be persuaded to eat porridge if fly agaric mushrooms were added to it. I am not sure that would be my preferred topping! I think I will stick to cinnamon and sugar.

Porridge is generally something that Nordic people eat a lot. There are countless different types of porridge from the well know oat porridge to rømmegrøt and risgrøt. They are not only eaten for normal everyday meals but also as part of celebrations and special days. For example at Christmas risgrøt (rice porridge) sprinkled with cinnamon and sugar is something you see everywhere from Christmas tree lighting to ceremonies to for sale on little stands outside supermarkets. It's warming, comforting and filling at any time.

I love the cultural connections to these ancient recipes that haven't changed for hundreds or even thousands of years. Why fix it if it isn't broken?

The recipe I am sharing with you today is simple, nutritious and wholesome. You can eat it plain or with a sprinkling of sugar and a dusting of cinnamon. Or go completely modern and top it with some fresh sliced fruit or raisins. So you see how versatile byggrynsgrøt can be?

Byggrysngrøt (barley porridge). Serve 4 people

Ingredients

250g / 9 oz whole pearl barley

500ml / 16 fl oz cold water

600ml / 20 fl oz milk

Pinch of salt

To finish:

Sugar

Cinnamon

Sliced fruit

Method

Soak the barley overnight in plenty of fresh water. The following day drain the barley discarding the soaking water. Put the barley grains and 500ml water into a large pan, cover with a lid and bring slowly to a boil. Simmer on a very low heat for 30 minutes until the barley is just tender and most of the water has been absorbed. Add the milk and simmer again for about 45 minutes until you have a thick porridge. You will need to stir it from time to time to prevent sticking. Remove from the heat put the lid back on and allow the porridge to stand for 10 minutes.

Serve warm or hot with some melted butter drizzled over and a sprinkling of sugar and cinnamon.

For more celebratory days following ancient Nordic traditions take a look at my articles about the Nordic primstav, the ancient runic calendar.