Creamy and delicious, this asian inspired savoury porridge is perfect for your next lazy Sunday brunch.
Prep Time20mins
Cook Time1hr20mins
Total Time1hr40mins
Course: Brunch
Cuisine: Anytime
Servings: 6servings
Calories: 378kcal
Author: Whole Food Bellies
Ingredients
1cupapple cider
3cupschicken broth
2cupswater
pieceOne medium kombu(see notes)
3tablespoonunsalted butter
2onions,sliced thinly
2cupsuncooked pearled barley
2tablespoontamari
½cupsmoked salmon,chopped
3spring onions,white and light green part only, thinly sliced
6eggs cooked to your liking,for serving
Instructions
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
Notes
Kombu is edible kelp. I found it in the asian section of my local natural foods store