Macadamia Quinoa Porridge with Baked Rhubarb
It may not be a traditional porridge but this gluten and dairy free version topped with tangy rhu...
30 g (1 oz) ghee or salted butter or 2 tablespoons vegetable or canola oil
Coconut chutney, to serve
225 g (8 oz/1 cup) parboiled (converted) rice or other short-grain rice
75 g (2½ oz) basmati rice or other long-grain rice
150 g (5½ oz/¾ cup) split white lentils (white urad dal)
½ teaspoon fenugreek seeds
1 onion, chopped
2 green chillies, chopped
Large handful chopped coriander (cilantro) leaves
½–1 teaspoon salt, or to taste
To make the batter, rinse the parboiled and basmati rice and the lentils in cold water, then drain. Put in a large bowl with the fenugreek seeds and 2 litres (68 fl oz/8 cups) water, cover and soak overnight.
Drain the rice, lentils and fenugreek seeds, then process in a food processor to form a smooth batter that has the consistency of a thick soup.
Pour into a clean large bowl, cover and keep in a warm place for 8–12 hours to allow the batter to ferment. When it is ready, it will have little bubbles on the surface and a slightly sour smell.
Add the onion, chillies, coriander and salt to the batter and mix together thoroughly.
Heat a heavy-based non-stick frying pan over a medium heat for about 2 minutes. Pour a small ladleful of batter into the pan and swirl it around to cover the base of the pan and form a thin pancake. Cook for about 4 minutes or until bubbles appear on the surface.
Add a little ghee, butter or oil around the edges of the pancake, then turn and cook the other side for a further 3 minutes, until golden brown and crunchy on the outside.
Remove from the pan and serve with the coconut chutney.