Grueling (a joke I've made before)
Jan. 30th, 2023 08:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Leftover Poultry Haleem.
"Haleem is a savory porridge widely consumed in South Asia, the Middle East, and Central Asia."
8 cups reduced poultry stock (I used house-made chicken)
3/4 cup pearl barley, rinsed
2 cups shredded leftover chicken or turkey
salt (Ha! I used... none.)
no garlic (Ha! I used... more.)
1 tsp turmeric
Toppings: butter, cilantro, chiles, shallots, pepper
Add barley to stock and bring to a boil over high heat. Reduce heat, season with salt, and simmer uncovered for 25-30 minutes, stirring occasionally, until the barley is very, very tender. Take care to scrape the bottom of the pot to prevent barley from sticking. Stir in meat and turmeric and cook until the meat warms through, 3-4 minutes. Use an immersion blender to carefully blend the stew until you have a creamy, porridge-like consistency.
To serve, spoon haleem into individual bowls. Top with melted butter, cilantro, chiles, sliced shallots, and pepper.
What worked: This sounded like a barley variation of congee, which I quite enjoy making every few months. It basically was and, after sitting for a day, made an okay breakfast reheated in the microwave. (Like I do with congee.) I had no problems with it sticking.
What didn't: It was too runny for my taste when freshly blended (soup texture). It really needs a day to sit and thicken substantially before eating. One of the breakfasts I forgot to put any hot sauce on it and I regretted it -- with just shallots and cilantro it was too bland. Salt would have helped I am sure, but that would defeat the purpose of my blood pressure meds.
Will I make it again? No, I'll just make congee.
"Haleem is a savory porridge widely consumed in South Asia, the Middle East, and Central Asia."
8 cups reduced poultry stock (I used house-made chicken)
3/4 cup pearl barley, rinsed
2 cups shredded leftover chicken or turkey
salt (Ha! I used... none.)
no garlic (Ha! I used... more.)
1 tsp turmeric
Toppings: butter, cilantro, chiles, shallots, pepper
Add barley to stock and bring to a boil over high heat. Reduce heat, season with salt, and simmer uncovered for 25-30 minutes, stirring occasionally, until the barley is very, very tender. Take care to scrape the bottom of the pot to prevent barley from sticking. Stir in meat and turmeric and cook until the meat warms through, 3-4 minutes. Use an immersion blender to carefully blend the stew until you have a creamy, porridge-like consistency.
To serve, spoon haleem into individual bowls. Top with melted butter, cilantro, chiles, sliced shallots, and pepper.
What worked: This sounded like a barley variation of congee, which I quite enjoy making every few months. It basically was and, after sitting for a day, made an okay breakfast reheated in the microwave. (Like I do with congee.) I had no problems with it sticking.
What didn't: It was too runny for my taste when freshly blended (soup texture). It really needs a day to sit and thicken substantially before eating. One of the breakfasts I forgot to put any hot sauce on it and I regretted it -- with just shallots and cilantro it was too bland. Salt would have helped I am sure, but that would defeat the purpose of my blood pressure meds.
Will I make it again? No, I'll just make congee.
