Three-seed Porridge with Ginger and Blueberries

I have a secret love of porridge, and, in the winter months, it is one of our favorite breakfasts.  We eat soaked oatmeal porridge, mostly, and congee from time to time, but occasionally I like to focus on other grains and pseudocereals like buckwheat, amaranth, and quinoa whose grassy undertones blossom when paired with fresh blueberries, heavy cream, and a generous dose of fresh ginger.  These breakfasts are invariably served with fried eggs and wilted greens – Swiss chard or spinach, mostly.  It’s a lovely way to start the morning.

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