Arroats Caldo

Inspired by the Filipino rice porridge dish, this flavorful version uses oats in place of rice and can be eaten for breakfast, lunch, or dinner! Surprisingly quick, this warm and hearty meal boasts fiber, protein, iron, and magnesium in its nutrient profile.

Yield

2 Servings

Preparation time

15 minutes

Cooking time

5 minutes

Total time

20 minutes

Ingredients

3⁄4 T olive oil

1 clv garlic (large, finely minced)

1⁄4 yellow onion (finely chopped)

1 t ginger (finely minced)

2 c chicken stock

1 c rolled oats

1 c water (divided)

1 T fish sauce

1 T less sodium soy sauce

1 T green onion (sliced)

1 t chili oil

2 hard boiled eggs

Source

Spoon University online recipes

Instructions

Wash hands and then rinse vegetables before getting started.
Heat olive oil in a medium saucepan over medium-low heat. Cook garlic, onion, and ginger until fragrant (be careful not to burn!).
Add chicken stock, ½ cup water, oats, soy sauce and fish sauce. Continue to cook and stir frequently, then add remaining ½ cup water in increments until desired consistency.
Serve in a bowl and top with green onion, chili oil, and a hard-boiled egg.

Notes

You can make this recipe vegetarian by using vegetable broth in place of the chicken broth and lower the sodium by using a reduced sodium broth.

Equipment you’ll need:

Knife
Cutting board
Measuring cups and spoons
Medium saucepan
Mixing spoon

Topic

Food Packages