Brown Rice Porridge with Dandelion Greens & Chervil

Enough for 4 people

INGREDIENTS
- Day old brown rice, at least 1 cup
- Dandelion greens, 1 bunch
- Chervil, 1 bunch
- Star anise, 2-3 pods
- Cinnamon, 1 stick
- Fish sauce, 2-3 teaspoons
- Dark soy sauce, 1-2 teaspoons
- Garlic, 3-4 cloves crushed, 2 minced
- Ginger, 3-4 inches cut into large slices
- Eggs, 1 per person
- Salt and white pepper to taste

INSTRUCTIONS
1 - Add your day old brown rice to a pot and add enough water so that the ratio is about 6:1. (The water will breakdown the rice and will appear less soupy when it’s finished.)
2 - Add the star anise, cinnamon stick, fish sauce, garlic, ginger, and dark soy sauce to the pot and bring to a boil. Turn down to a simmer and cook for about 2 hours adding more water if needed and stirring occasionally.
3 - Sauté the dandelion greens with minced garlic and fish sauce. Taste for seasoning.
4 - Cook the egg(s) to your liking (poached, soft-boiled, fried, etc.).
5 - Serve the porridge with fresh chervil, egg, dandelion greens and chili oil (optional).