Fennel and Rice Porridge

Name: Fennel and Rice Porridge
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1 cup, 4-6 serving(s)
Ingredients: 6 cups water; 2 cups basmati rice; 4 cups low sodium chicken broth or 4 cups vegetable stock; 1 medium fennel bulb, chopped (about 2 cups); 2 cups frozen peas; 4 eggs, hard boiled, peeled and quartered

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Recipe by giani23

For a bland main course

READY IN: 50mins

SERVES: 4-6

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

6

cups water
2

cups basmati rice
4

cups low sodium chicken broth or 4 cups vegetable stock
1

medium fennel bulb, chopped (about 2 cups)
2

cups frozen peas
4

eggs, hard boiled, peeled and quartered

DIRECTIONS

1. In a large pot, combine rice, chicken stock, water and fennel. Place the pot on the stove, set to medium heat.
2. Bring the rice to a simmer and cover. Cook stirring occasionally for about 45 minutes or until the rice has absorbed most of the liquid and looks soupy. Stir in the peas, cook the porridge for a minute to thaw them. Remove from the heat and check for salt.
3. Serve garnished with wedges of egg, and a sprinkle of fennel fronds.

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