Savoury Porridge

Name: Savoury Porridge
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 50 mL rice wine vinegar; 1 tbsp. caster sugar; 1 medium carrot, peeled and cut into matchsticks; 10cm daikon/mooli, peeled and cut into matchsticks; 1 tbsp. olive oil; 1 onion, finely chopped; 3cm piece fresh root ginger, peeled and finely grated; 4 spring onions, finely chopped; 150 g jumbo rolled oats; 150 g amaranth, see intro; 1 L vegetable stock; 1 tbsp. soy sauce; 1 tbsp. chilli oil, plus extra to garnish, we used Lee Kum Kee Chiu Chow Chilli Oil; 4 medium eggs

We've used amaranth which is an ancient grain, combined with oats for a hearty texture. Topped with pickled veg, a crispy fried egg and a drizzle of chilli oil, this beats toast any day!

By Georgie D'Arcy ColesPublished: 05 January 2024

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A savoury porridge might not be your first thoughts at breakfast time, but we promise you this recipe is just what you'll need on a cold weekend morning.

We've used amaranth which is an ancient grain, similar to quinoa in texture, and is high in fibre and protein, making for a great vehicle to punchy flavours. Combined with oats it gives this porridge a delicious texture.

Top with a crispy fried egg, pickled veg and a drizzle of chilli oil and you'll be fuelled for hours.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Cal/Serv:

486

Ingredients

For the pickle

50 ml
rice wine vinegar
1 Tbsp.
caster sugar
1
medium carrot, peeled and cut into matchsticks
10cm daikon/mooli, peeled and cut into matchsticks

For the porridge

1 Tbsp.
olive oil
1
onion, finely chopped
3cm piece fresh root ginger, peeled and finely grated
4
spring onions, finely chopped
150 g
jumbo rolled oats
150 g
amaranth, see intro
1 l
vegetable stock
1 Tbsp.
soy sauce

To serve

1 Tbsp.
chilli oil, plus extra to garnish, we used Lee Kum Kee Chiu Chow Chilli Oil
4
medium eggs

Directions

1. Step 1For the quick pickle, in a large bowl mix the vinegar, sugar, 50ml water and 1/2tsp fine salt, stirring until the sugar dissolves. Stir in the carrots and daikon/mooli and set aside.
2. Step 2For the porridge, heat the oil in a large pan (that has a lid) over medium heat and cook the onion for 5min, until softened. Stir in the ginger and most of the spring onions and cook for 2min, until fragrant.
3. Step 3Stir in the oats, amaranth, stock and some seasoning and bring to the boil. Reduce heat, cover and simmer for 20min, stirring occasionally, or until tender (the amaranth will retain a slight bite). Stir through the soy sauce and check seasoning.
4. Step 4Just before the porridge is due to be ready, heat the chilli oil in a large non-stick frying pan (that ideally has a lid) over medium heat. Crack in the eggs, cover with the lid (if you have one) and cook for 4-6min, or until the whites are set and the yolks are still runny (or cooked to your liking).
5. Step 5Divide the porridge between 4 bowls and top with the fried eggs and remaining spring onions. Drain the pickled vegetables and sprinkle over and finish with a drizzle of extra chilli oil. Serve.