This recipe is inspired by a delicious lunch we had in Neil’s Yard London in the middle of winter a couple of years back. Although it’s called a porridge it’s more like a soupy nourishing risotto (without the cheese) with an Asian vibe. I’ve topped it with all my favourites things – bought rotisserie chicken, nuts, rocket, chilli and lime. I usually make a batch and we eat it over two nights. Enjoy x
1 1/3 cup brown rice, soaked in water for 1 hour, then drained
1.5 L chicken stock
1 thumb sized piece of ginger
4 cloves garlic, thinly sliced
4 bay leaves
pinch of sea salt
Drizzle olive oil
Cracked black pepper
1 cooked chicken, shredded (I used free range rotisserie)
1 red onion thinly sliced
1 small red chilli, deseeded and thinly sliced
2 large handfuls of rocket
1 tbsp black sesame seeds, toasted
1/3 cup peanuts, roasted and roughly chopped
1 cup coriander, torn
Place all the porridge ingredients, except the olive oil and pepper, in a pan and bring to the boil. Reduce the heat and simmer for 30-40 minutes, topping up with a little water if needed.
While the porridge cooks, prepare the toppings as above.
When the porridge is cooked, remove the bay leaves and ginger, stir in the olive oil and pepper to taste.
Pour into bowls and top with the shredded chicken, red onion, chilli, rocket, black sesame seeds, peanuts, coriander, juice of a lime and soy sauce to taste.