Creamy Barley and Smoked Salmon Brunch Bowl
Creamy and delicious, this asian inspired savoury porridge is perfect for your next lazy Sunday brunch.
Servings: 6 servings
Calories: 378kcal
Ingredients
- 1 cup apple cider
- 3 cups chicken broth
- 2 cups water
- piece One medium kombu (see notes)
- 3 tablespoon unsalted butter
- 2 onions, sliced thinly
- 2 cups uncooked pearled barley
- 2 tablespoon tamari
- ½ cup smoked salmon, chopped
- 3 spring onions, white and light green part only, thinly sliced
- 6 eggs 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
Nutrition
Calories: 378kcal | Carbohydrates: 61.5g | Protein: 16.7g | Fat: 14.8g | Saturated Fat: 3g | Cholesterol: 182mg | Fiber: 11.7g | Sugar: 7.2g