Scale
Ingredients
- 2 cups of filtered water
- 1 cup organic steel-cut oats
- 1 big stalk broccoli (use the stem and the crown in this dish, blanched, chopped)
- Fresh cilantro (leaves and tender stems, chopped)
- 1 red bell pepper (finely diced)
- 1 small cucumber (peeled and finely diced)
- 4 tablespoons of toasted sesame oil (or olive oil)
- 2 tablespoons of soy sauce or tamari (plus more to taste)
- Sea salt
- Big splash of apple cider vinegar in each bowl (about 2 tablespoons for each bowl, more to taste)
- Sriracha (to taste)
- Lime wedges
Instructions
- Put 2 cups of water with a small pinch of teaspoon of sea salt in a pot, bring to a simmer, add 1 cup of oats, reduce heat to a very low flame. Cook for about 15-20 minutes. Cover and remove the pot from the heat once done.
- While the porridge cooks, blanch the broccoli. Allow to cool and then chop the stalk and crown into bite-sized pieces.
- Chop the cilantro, bell pepper, and cucumber, or whatever variation of vegetables you’re using.
- Spoon the porridge into two bowls, drizzle each with 2 tablespoons of sesame oil, a splash of apple cider vinegar, and 1 of soy sauce, or to taste. Top with the broccoli and cilantro (and other veggies, if you’re adding more).
- Serve with a lime wedge and Sriracha, or preferred hot sauce