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Southeast Asian Porridge with Honey, Sesame Seeds, and Charred Portabella

1 cup onion, ¼” dice
1 tsp. canola oil
1 cup long grain rice
6 cups chicken or vegetable stock
1 Tbsp.The Spice Hunter Thai Seasoning
1 Tbsp. soy sauce
½ tsp. The Spice Hunter Coarse Black Pepper
2 cups milk
2 Tbsp. honey
1 Tbsp. sesame seeds, toasted

4-6 jumbo portabella mushroom caps, sliced in ½” strips
2 tsp. canola oil
4 sprigs cilantro

For the porridge, add oil to a medium saucepan over medium heat and sauté onions for 3 minutes or until golden brown. Add rice to the pan and continue to sauté for an additional 2-3 minutes or until the rice starts to brown slightly. Add stock, Thai seasoning, soy sauce, and pepper to the pan. Bring to a simmer, cover, and cook for 30 minutes. Stir in milk and honey; cook for another 5 minutes, stirring frequently to avoid scorching. Remove from heat. For the portabella, heat a medium sauté pan over medium-high heat. Add mushrooms and oil and cook for 3-4 or until well-caramelized. Remove from heat. To serve, spoon porridge into a wide, shallow bowl, top with portabellas, sprinkle with sesame seeds, and garnish with fresh cilantro.