This risotto or savoury porridge may sound a little strange, but I only had to experiment with it once to be totally converted! It doesn’t have to be confined to breakfast – I often make it in the evenings if I want something quick and warming.
- Begin by making the stock.
- Place the miso and mixed herbs in 1 litre boiling water and whisk well until the paste has totally dissolved, then set to one side.
- In a large saucepan, heat the olive oil over a medium–low heat and add the garlic.
- Stir well to make sure it does not burn.
- Then add the onion and allow it to soften slightly before mixing in the leek.
- Leave to sweat for 5 minutes.
- I like to season generously with pepper here, but the stock is already salty so I would wait until
the end to add any extra.
- Once the leek and onion are soft, add the mushrooms.
- Stir in for 1 minute and then add the kale, using your hands to break it into
small pieces if needed.
- Once the mushrooms are turning brown and the kale has softened, after about 7 minutes, stir in the oats to coat them in any juices and oil in the pan.
- Give the stock another stir to reincorporate anything that has sunk to the bottom.
- Then start to add the stock to the oats, a third at a time, and stir well.
- Leave to simmer for 15–20 minutes until the liquid has absorbed, stirring occasionally to break up any lumps.
- Once the stock has been absorbed and the oats are soft, the porridge is ready.
Extract from Mind Body Bowl by Annie Clarke (Harper Thorsons, £16.99)
Main image by Philippa Langley