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Wild Springtime Japanese 7-Herb Rice Porridge
This simple rice porridge recipe, inspired by similar dishes hailing from the mountainous regions of Japan, is the perfect thing to make for lunch after a spring stroll when you return home with pockets full of foraged vernal odds and ends. This dish relies more on the combination of herbs (seven different types to keep it traditional) than any one major ingredient.
Due to its simplicity (really nothing but rice, water, salt, and foraged herbs/greens), the subtle flavors of each added element really shines through the silky smooth base of stewed rice. This is spring time foraged elegance at its best!
(pictured above, in order from left to right: goutweed, wild leek, chickweed, dock, dandelion, trout lily, and stinging nettle)
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Yield4 servings
Ingredients
- 3⁄4 cup Japanese short grain rice (sushi rice)
- 4 cups water
- 7 quite small bunches of wild spring herbs (such as: goutweed, ramps, chickweed, curled dock, nettle, trout lily, dandelion, etc.)
- Toasted sesame seeds (for garnish)
- Salt to taste
Preparation
Wash rice well, rinsing until the water runs mostly clear.
Add the washed rice to a large pot with 4 cups water. Bring to boil, reduce to slow simmer, cover partially, and cook 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
Meanwhile, bring a small pot of water to a boil. Fill a bowl nearby with ice cold water. Blanch the wild herbs by boiling them in the water for 1 minute. Transfer the greens to the bowl of cold water to stop them from cooking. Shocking them like this also preserves their bright green colours.
Chop the greens finely, then add them to rice once it has become soft and silky. Add salt to taste, garnish with sesame, and serve immediately. Enjoy!
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