I LOVE nothing more than a good brunch bowl. Brunch is just the best. I am pretty sure it is my favourite meal of the day. Although we tend to call it second breakfast around here, because lets face it, I am up at 5.30 every morning (not by choice), so the only brunch I am having is at 8.30am. If I actually waited for brunch to roll around before we ate – we would have some hangry little (and big) people causing havoc.
This Creamy Barley and Smoked Salmon Brunch Bowl is kind of an asian inspired savoury porridge. I don’t know if that sounds appetising or not – but trust me, it is really good. I don’t use a lot of barley (unless in a slow cooked soup), just because it takes a bit longer to cook, but for a lazy Sunday brunch at home, I am more than happy to give it the time it deserves.
This porridge takes on a really amazing flavour with the soy sauce, kombu broth, and smoked salmon. It is so so delicious, but still mild enough that the kids loved it too (disclosure: my kids will eat just about anything, especially if you put an egg on top).
So, I suggest you pour yourself a mimosa and pop some creamy barley and smoked salmon on the stovetop, kick back and enjoy your new favorite brunch bowl. I did this weekend, and it was just delightful 🙂
Tried it? I would love to hear from you! Leave a comment, like on Facebook, tweet on twitter, or pin to Pinterest for later. Happy eating.
- 1 cup apple cider
- 3 cups chicken broth
- 2 cups water
- piece One medium kombu (see notes)
- 3 tbsp unsalted butter
- 2 onions, sliced thinly
- 2 cups uncooked pearled barley
- 2 tbsp tamari
- 1/2 cup smoked salmon, chopped
- 3 spring onions, white and light green part only, thinly sliced
- 6 eggs cooked to your liking, for serving
Combine apple cider, chicken broth, water and kombu in a large saucepan. Bring to the boil, remove from heat and transfer to a large measuring jug to steep
Pop the saucepan back on the heat. Add the butter to melt. Once melted, add in the onions with a pinch of salt. Cook over a medium heat until caramelised; about 20 minutes (stirring occasionally)
Remove the kombu from the broth mixture. Pour the liquid in with the onions. Add in the tamari and barley. Cover and cook over a low heat for about an hour - until the barley is creamy and resembles porridge
Stir through the chopped salmon and salt and pepper to taste
Spoon into serving dishes, top with the thinly sliced spring onions and an egg - serve and enjoy
Kombu is edible kelp. I found it in the asian section of my local natural foods store