Barley Rice Porridge

Soak grains such as brown rice in water overnight as this not only reduces cooking the time but improves the body’s ability to absorb the nutrients. If you don’t have broth, soak some shiitake or dried mushrooms in hot water and use this liquid to flavour your rice. The addition of eggs makes this porridge even more creamy and protein filled or simply stay vegan and delicious.

Serves: 4

Time: Overnight soak + 1hr cook time

Equipment

LARGE POT OR DUTCH OVEN

WOODEN SPOON / SPATULA

Ingredients

800 ml broth

100g brown rice pre soaked

100g pearl barley pre soaked

2 eggs optional

1 tsp sea salt or to taste

1 tbsp sesame seeds

1 tbsp toasted sesame oil

Steps

Combine the soaked barley and brown rice with water and salt in a large cooking pot. Cover with a lid and bring to a boil over medium-high heat. Reduce the heat, partially cover with a lid and simmer for 40 minutes or until tender. Stir at intervals to prevent the rice sticking to the bottom of the pot. You can add more broth or water if necessary. 

If using eggs, uncover the lid and turn up the heat to medium. Add 2 whole eggs and stir to break up the yolks. Once everything is incorporated and the eggs are cooked through, remove the porridge from the heat.

NOTE: As the porridge cools it will become thicker.

 

TO SERVE:

Slice up some rehydrated shiitake mushrooms, sprinkle some sesame seeds on top and drizzle a little sesame oil. You can also top with shredded chicken thigh from the chicken broth recipe inside this book.

 

STORAGE:

KEEP IN A SEALED CONTAINER IN THE FRIDGE – UP TO 5 DAYS