Savory Rice Porridge w/Cheddar, Chicken Stock + Greens

Name: Savory Rice Porridge w/Cheddar, Chicken Stock + Greens
Ingredients: 2 bunches kale, chard, spinach, rapini, or escarole, or about 1 lb [450 g] greens, cut into ribbons; 2 bunches kale, chard, spinach, rapini, or escarole, or about 1 lb [450 g] greens, cut into ribbons; Chili Oil (optional); 2 bunches kale, chard, spinach, rapini, or escarole, or about 1 lb [450 g] greens, cut into ribbons; 2 bunches kale, chard, spinach, rapini, or escarole, or about 1 lb [450 g] greens, cut into ribbons; 2 bunches kale, chard, spinach, rapini, or escarole, or about 1 lb [450 g] greens, cut into ribbons; 2 bunches kale, chard, spinach, rapini, or escarole, or about 1 lb [450 g] greens, cut into ribbons; Salt; 6 cups [1.5 L] chicken stock; 2 oz [60 g] sharp Cheddar cheese; ½ cup [100 g] rice, most varieties

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Note that this porridge can be made with water to keep it vegetarian/vegan friendly. It can also be made with almost any variety of rice, including wild rice, but doesn’t work so well with risotto rice, as it gets very clumpy.

Ingredients

6 cups [1.5 L] chicken stock
Salt
½ cup [

Main course
Gluten-free
Winter
Breakfast

Method

Bring the chicken stock to a boil with a few pinches of salt. Add the rice and cook until the rice is fully tender, about 20 minutes. Remove from the heat. Grate the cheese into the rice to melt and thicken. Add the greens and stir to wilt.

To serve, spoon into individual bowls and drizzle chili oil over the top.