I don’t know why I so often forget about the whole grains in the slow cooker, or put them in one of my cookers that lacks an automatic keep-warm switch. Maybe because I am secretly hoping for a congee-style savory porridge or an oatmeal-like sweet hot breakfast. Make a spicy porridge bowl: In a saucepan, add about 1 cup (240 ml) stock or water to every 2 cups (375 g) overcooked grains. Bring to a simmer and cook, stirring, until heated through and creamy, about 5 minutes. Scoop into bowls and drizzle with soy sauce or tamari to taste. Top with garlic chips (thinly sliced garlic cooked in a small sauté pan in olive oil until golden and drained on a paper towel), chile paste (sambal oelek) or sriracha, chopped fresh cilantro, and, if you’d like, chopped or shredded cooked meat (the roast pork, for example). Or use them as a hearty breakfast porridge: Reheat the grains with some milk (or buttermilk), sweeten with maple syrup, and top with fresh fruit, toasted coconut, sliced almonds, and sesame seeds.