Recipe

Weeknight Garden Porridge

A traditional, comforting porridge loaded with garden vegetables and bright herbs, made weeknight-easy with smart timing and one pot.

By Matt Campbell

•

4.8

A steaming bowl of savory porridge topped with sautéed garden vegetables and fresh herbs on a wooden table in warm evening light

Jump to Recipe

Savory porridge is the kind of food that makes you feel taken care of, even if you are the one doing the cooking. It is warm, filling, and forgiving. This “Grow A Garden” version is my weeknight love letter to the produce drawer: whatever is in season, whatever needs using, whatever you can chop in five minutes, all tucked into a cozy bowl of creamy grains.

Traditional porridge shows up all over the world, sweet and savory, thick and spoonable. The authentic spirit is simple: grains, water or broth, salt, and patience. The weeknight twist here is that we build big flavor fast with a quick sauté, a good broth, and a finishing hit of herbs and something bright. The result tastes slow-cooked without actually asking for an entire evening.

A saucepan on the stove with porridge gently simmering and a wooden spoon resting on the rim

Why It Works

One pot, low drama: sauté, simmer, finish, done. Minimal dishes, maximum comfort.
Traditional method, modern pace: the classic porridge technique of slow simmering grains still applies, but we keep it weeknight-friendly by using pearled barley or quick-cooking steel-cut oats.
Garden-forward flavor: vegetables cook in layers so you get sweetness, crisp edges, and tender bites instead of bland mush.
Easy to customize: make it vegan, add an egg, stir in cheese, or top with leftover roast chicken.

Pairs Well With

Crispy-edged fried egg
Lemony herb yogurt
Crusty bread and butter
Cucumber tomato salad

Storage Tips

Porridge thickens as it sits. That is normal and honestly kind of useful. Here is how to keep leftovers tasting great.

Refrigerate

Cool quickly, then store in an airtight container for up to 4 days.
Keep delicate toppings (fresh herbs, lemon zest, crunchy seeds) separate and add at the last minute.

Reheat

Warm on the stove over medium-low heat with a splash of broth, water, or milk, stirring until creamy again.
Microwave works too. Add a splash of liquid first and stir halfway through so it heats evenly.

Freeze

Freeze portions for up to 2 months. Thaw overnight in the fridge, then reheat with extra liquid.
Best texture: freeze the base porridge and veggies, then add fresh herbs and acid after reheating.

Common Questions

What is the best grain for weeknight savory porridge?

For speed and a traditional, hearty texture, I like quick-cooking steel-cut oats (not instant) or pearled barley. Barley has a classic chew and holds up beautifully for leftovers. Steel-cut oats go creamy fast.

Can I make this with rice?

Yes. Use short-grain rice for a more congee-like vibe. It will take longer to get silky, usually 35 to 45 minutes depending on the rice. Add more liquid as needed.

How do I keep vegetables from turning soggy?

Cook in layers. Start with aromatics, then brown sturdier vegetables, then stir in tender greens at the end. Also, do not dump all the vegetables in at once.

Is this recipe vegetarian or vegan?

It can be. Use vegetable broth and finish with olive oil, avocado, or a plant-based yogurt instead of butter and cheese.

How do I fix porridge that got too thick?

Add hot broth or water a little at a time, stirring until it loosens up. Taste and re-season, because extra liquid can dilute salt.

How do I fix porridge that is too thin?

Simmer uncovered for a few minutes, stirring often. If you are in a hurry, stir in a tablespoon of grated Parmesan or a spoonful of mashed beans to tighten it up while adding flavor.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot or Dutch oven with lid
Cutting board and chef’s knife
Wooden spoon or heatproof spatula
Measuring cups and spoons
Microplane or fine grater (optional, for lemon zest and garlic)

I started making savory porridge when I realized my “responsible” grocery plans and my actual weeknights were not on speaking terms. Some days I have energy for a real project. Most days I need something warm that forgives me for being tired. Porridge does that. You can stir it half-distracted, taste as you go, and still land on a bowl that feels intentional. The garden part came later, when I noticed the best batches always had something green, something sweet, and something bright on top. Now it is my go-to way to use vegetables before they get sad in the crisper.

Weeknight Garden Porridge

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 to 40 minutes

Total Time 45 to 55 minutes

Servings 4

Ingredients

2 tablespoons olive oil, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 carrot, diced small
1 celery stalk, diced small
1 cup chopped mushrooms (optional but highly recommended)
1 cup pearled barley or quick-cooking steel-cut oats
Broth: 5 cups low-sodium vegetable or chicken broth for pearled barley, or 4 cups for quick-cooking steel-cut oats, plus more as needed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 cups chopped garden vegetables (zucchini, peas, corn, chopped green beans, or asparagus)
2 big handfuls spinach, kale, or chard, chopped
1 tablespoon lemon juice, plus more to taste
1 teaspoon lemon zest (optional)
2 tablespoons chopped fresh herbs (parsley, dill, basil, or chives)
2 tablespoons butter or grated Parmesan (optional, for extra cozy)

Optional toppings

Fried or soft-boiled egg
Greek yogurt or sour cream
Chili crisp or red pepper flakes
Toasted seeds or chopped nuts

Instructions

Start with flavor. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add onion, carrot, and celery. Cook 5 to 6 minutes until softened and lightly golden. Add garlic and mushrooms (if using) and cook 2 minutes more.
Toast the grain. Stir in barley or steel-cut oats and cook 1 minute, stirring so the grains get lightly coated and toasty. This tiny step makes the final bowl taste deeper and more intentional.
Simmer. Pour in broth (see notes in ingredients for the amount), add salt and pepper, and bring to a gentle boil. Reduce heat to low, partially cover, and simmer, stirring every few minutes.
- Pearled barley: 30 to 35 minutes, until tender with a pleasant chew.
- Quick-cooking steel-cut oats: 10 to 15 minutes, until creamy with some texture.
If the pot starts to look dry before the grains are tender, add a splash of hot broth or water and keep going.
Add the garden vegetables. When the grains are close to done, stir in your chopped garden vegetables. Simmer 3 to 5 minutes until just tender.
Finish with greens. Stir in spinach or chopped greens and cook 1 to 2 minutes until wilted.
Make it pop. Turn off the heat. Stir in lemon juice, herbs, and butter or Parmesan (if using). Taste and adjust with more salt, pepper, or lemon. If it is too thick, loosen with a splash of hot broth.
Serve. Spoon into bowls, drizzle with the remaining 1 tablespoon olive oil, and top with an egg, yogurt, or chili crisp if you want to get a little extra.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes