- 1 shallot, peeled, sliced in half
- 1 1” piece ginger, peeled, smashed
- ½ cup brown rice
- ½ cup amaranth rinsed well
- ½ cup whole rolled oats
- 1 tablespoon soy sauce
- 1 cup pea shoots, blanched, drained and blotted dry. If your shoots have blossoms, pinch them off and set aside for garnish
- 4 tablespoons B.R. Cohn Blood Orange California Olive Oil
Bring shallot, ginger, rice, amaranth, and 8 cups water to a boil in a large (3 quart) saucepan.
Reduce the heat to a simmer so the mixture is barely bubbling. Stir often to prevent sticking (stir in more water as needed to keep the mixture from clumping), until the mixture is thick like porridge and rice is soft, approximately 30-40 minutes.
Add the oats and simmer for 15 minutes, or until the oats are cooked through.
Discard shallot and ginger and stir in the soy sauce. Add more soy sauce to taste, you’re aiming for a savory but not overpowering saltiness.
To serve, divide the porridge into 4 bowls and stir equal amounts of pea shoots into each serving. Drizzle a tablespoon of B.R. Cohn Blood Orange California Olive Oil on top of each bowl and serve.
- Serving Size: 4
Keywords: savory porridge