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Cheesy Rice Porridge with Greens
Oct. 31st, 2021 10:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valoiseAfter a recent long distance move I'm finally getting my kitchen organized again and wanted to try something very simple. Soup's always nice when the fall weather gets chilly and it also only needed a few ingredients, which is nice since my pantry isn't fully restocked yet, either. www.bonappetit.com/recipe/cheesy-rice-porridge-with-greens
6 cups low-sodium chicken broth
Kosher salt
½ cup jasmine rice, rinsed until water runs almost clear
2 oz. sharp cheddar
2 bunches kale, Swiss chard, spinach, or escarole, ribs and stems removed
Chili oil (for serving)
Bring broth and a few pinches of salt to a boil in a medium saucepan. Add rice and cook until tender, 15–20 minutes. Remove from heat. Grate cheese on the large holes of a box grater directly into porridge and stir until cheese is melted (porridge will thicken a little). Add kale and stir until slightly wilted. Ladle porridge into bowls and drizzle with chili oil.
It was okay, but didn't wow me.
6 cups low-sodium chicken broth
Kosher salt
½ cup jasmine rice, rinsed until water runs almost clear
2 oz. sharp cheddar
2 bunches kale, Swiss chard, spinach, or escarole, ribs and stems removed
Chili oil (for serving)
Bring broth and a few pinches of salt to a boil in a medium saucepan. Add rice and cook until tender, 15–20 minutes. Remove from heat. Grate cheese on the large holes of a box grater directly into porridge and stir until cheese is melted (porridge will thicken a little). Add kale and stir until slightly wilted. Ladle porridge into bowls and drizzle with chili oil.
It was okay, but didn't wow me.
