This past weekend I made an overly ambitious Easter brunch with multiple courses. This came the day after I spent all week preparing for a detoxification lecture at Fig Earth Supply so I barely had any time to prepare for this 6 course brunch that I mentally committed to cooking for. Needless to say I was exhausted after my guests had departed and was left with zero desire to cook for days. Luckily one of the courses I made was roast leg of lamb from Belcampo Meat Company. I had two meaty bones leftover and immediately thought of making overnight bone broth porridge. This is what I do every Thanksgiving with a very flavorful turkey carcass and also what I do after a roast chicken. It’s a great way to incorporate bone broth and breakfast that can potentially last you for days depending on the size of your family so this is a great make-ahead item. A small amount of rice slowly simmered with meat and bones overnight is incredibly healing for your gut and totally hits the spot. Not to mention it makes your house smell ahhhhmazing. I would have done this in the Instant Pot but the bones were too large to even fit in my gigantic stock pot. 
 
Typically my Chinese roots would serve this with fresh cilantro, green onion and ginger. But the next morning my California side served it with fresh dill, green onion, parsley and basil. In a mason jar. Sauteed greens and a garlicky purple kraut would have also been great accompaniments. 
 
Ingredients: 
 
Leftover roasted meaty bones or roasted chicken or turkey carcass 
1/2 c long grain or basmati rice 
1/2 c Koda farms kokuho rose rice or medium to short grain rice 
 
That’s it. 
 
Instructions: 
 
Rinse rice extremely well. For me it takes about 5 changes of water until it runs clear. I keep a bucket next to me to store the water which I then run out to water plants with. Place in stock pot and add 10 cups of water and the bones. Bring to a boil and stir the bottom to prevent the grains from sticking to the bottom. Lower the temp so that you have a very low simmer with just a few bubbles. Leave partially covered overnight. Stir the next morning and if it’s still too watery, uncover the pot, increase the flame a little bit and keep simmering and stirring until it’s a thicker consistency but much less thick than oatmeal. You might prefer a thicker soup so use either less water or more rice. 
 
For the Instant Pot, it’s pretty much the same thing as above in terms of loading everything in but use 7-8 cups of water and don’t go past the 10 cup mark. Use “porridge” mode which is 20 minutes at high pressure. Let it naturally release then remove lid and stir to see if the consistency is right. Keep in mind that pressure cooking in the instant pot for 20 minutes won’t necessarily extract as much as you would out of bones in 2 hours in the IP so the gut healing effects won’t be as great. 
 
If you’re using chicken or turkey, keep in mind that you’ll have to fish out all of the small bones which is a gigantic PIA. Brandon wants me to try putting the bones in a cheese cloth so avoid this step which I may eventually try but I really like small bits of meat floating around my porridge. 
 
Garnish with chopped fresh herbs as mentioned above, throw in some leftover sautéed greens, kraut, a flavorful olive or toasted sesame oil. Or you can get all fancy like Minh Phan with pretty flowers and beet-pickled eggs. 

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