Young Corn and Rye Berry Por­ridge

SERVES 2- 4 PREP TIME 10 MIN­UTES COOK TIME 1 HOUR FOR SPELT, 10 MIN­UTES FOR CORN

F&B World - - SPECIAL FEATURE -

IN­GRE­DI­ENTS

100 grams rye berries 8 pieces young corn 1 liter chicken broth 100 ml cream salt and pep­per, to taste 50 grams Parme­san ( or any ma­ture cheese) fried ba­con ( op­tional) popped sorghum or pop­corn

PREPA­RA­TION

Cook the rye berries in chicken broth un­til ten­der. This can take up to an hour on low heat. Re­move the young corn from husks and re­serve husks for plat­ing. Chop the corn coarsely and add to the rye berries. Cook for 10 min­utes un­til the corn is ten­der yet still re­tains some bite. Add cream and cheese and in­cor­po­rate. Sea­son with salt and pep­per. Add ba­con.

ASSEM­BLY

To as­sem­ble, care­fully spoon the hot por­ridge back into the husks and gar­nish with sea­sonal herbs and the popped sorghum or pop­corn.

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