This dish combines rich Asian flavors with nutritious grains, creating a harmonious, aromatic, and wholesome porridge.
- 40 g of rye porridge (or whole grain oatmeal / spelt / pearl barley flakes)
- 1 tbsp of olive oil
- 1 shallot
- 1 clove of fresh garlic
- Sesame oil
- 1 small chili pepper, chopped
- 1 tbsp of miso paste
- 1 tsp of crushed dried seaweed
- 4-5 young green beans
- Green peas or edamame
- A few pods of fresh soybeans
- Fresh cilantro for serving
- Dry roasted peanuts
Heat the olive and sesame oil over medium heat. Add the chopped shallot, garlic, and chili pepper, and sauté for about 30-40 seconds until fragrant. Stir in the rye porridge (or alternative) and mix well to coat it evenly with the spices and oil.
Add the miso paste and dried seaweed, then pour in a bit of hot water to reach your desired consistency. Toss in the green beans, green peas or edamame, and fresh soybeans. Let everything simmer for a few minutes until the vegetables are tender yet slightly crisp.
Serve the porridge in a bowl, garnished with fresh cilantro and crushed roasted peanuts.
Enjoy!
Heat the olive and sesame oil over medium heat. Add the chopped shallot, garlic, and chili pepper, and sauté for about 30-40 seconds until fragrant. Stir in the rye porridge (or alternative) and mix well to coat it evenly with the spices and oil.
Add the miso paste and dried seaweed, then pour in a bit of hot water to reach your desired consistency. Toss in the green beans, green peas or edamame, and fresh soybeans. Let everything simmer for a few minutes until the vegetables are tender yet slightly crisp.
Serve the porridge in a bowl, garnished with fresh cilantro and crushed roasted peanuts.
Enjoy!
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