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| Thai Vegetable Porridge |
Welcome back foodie!
Welcome to my first Favourite post; the first of a series I hope.
Feast your eyes on the picture above, which is one of my absolute, ultimate favourite meals.
This is my Thai style Porridge, inspired by a dish served at breakfast at one our Thailand honeymoon resorts.
Once I discovered this delicate, savoury delight I was hooked. I could have eaten this all day every day whilst away in Thailand, and how refreshing to have something for breakfast that isn't coated in sugar! However, I like to cook and serve this as a main meal at either lunch or dinner, jam packed with seasonal veggies.
This porridge is not what you may be expecting, because it's not made with oats. It's made with rice! The rice and veg are cooked slowly in a rich stock with very delicate spices, and when served should gently sit atop a super savoury broth. The rice becomes really plump and the texture is so satisfying. If you use basmati or Thai jasmine rice, which don't break down easily, each grain remains intact and becomes juicy and yielding as it soaks up the tasty cooking stock.
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| Thai Vegetable Porridge |
In this particular batch I have used red onion, celery, carrot, cauliflower, baby sprouts and asparagus. To flavour I generally use ginger, cumin, turmeric and coriander. I'm perfectly happy to leave this is a vegetarian dish, but it works really well with tender chicken thighs, king prawns or steamed salmon. As the vegetable season changes I simply choose whatever I have going in the veg drawer in my fridge. I'm definitely having an asparagus moment right now, as well as cauliflower and courgette, but pretty soon I'll be craving butternut squash and creamy celeriac. I'm actually really looking forward to making an autumn version of this amazing dish!
I also have an ongoing obsession with toasted seeds (pumpkin, sunflower, sesame, pine nuts...) which I just love to sprinkle over my food. (Picture below stolen from another recipe!)
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| Toasted Mixed Seeds |
I very, very gently toss them in a hot, dry frying pan until they start to pop and take on a lovely golden colour. When toasted with spices and a little salt and pepper they act as a tasty, crunchy alternative to seasoning to your finished meals. This is a welcome texture to this dish, which is very soft and silky in comparison.
The more I make this dish the more I love it, and the more I experiment with different earthy flavours. I think next time I'll try mushrooms and the last of the jersey royals...
There is a full, adaptable recipe for this porridge coming very soon, which will be available here.
I really hope you give this a try, and I hope you've enjoyed the first of many Favourites to come!
~ Til next time, may your dinner come floating in savoury delights. Col ~
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