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Chenin Blanc + Viognier

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Oat Porridge, photo by Kathy FangJapanese Congee with Power Greens

Grain bowls are popular now, and this version is packed with wholesome goodness. It’s an easy meal to make when you’re home alone. Relax with a bowl, a good book, and a glass of our Chenin Blanc + Viognier.

Serves 4

Ingredients:
4 cups water or vegetable broth

1 1/2 cups rolled oats
8 fresh shiitake mushrooms, stems removed, caps thinly sliced
4 large eggs
4 cups mixed baby chard, spinach, and kale
Salt
4 teaspoons peeled, minced fresh ginger
8 teaspoons ponzu
8 teaspoons toasted sesame oil
2 sheets toasted nori, cut into thin strips 2 to 3 inches long
Freshly cracked black pepper (optional)
Instructions:

In a medium saucepan, bring the water to a boil. Add the oats and mushrooms. Cook over medium to low heat for 2 to 3 minutes until the oats start to thicken a bit like wet sand. Stir occasionally so the oats don’t stick to the bottom of the pan.

Add the eggs, and using a whisk or a wooden spoon, vigorously beat them into the oats. This will create a smoother porridge.

Stir in the mixed greens and let them wilt in the oatmeal, about 30 seconds. Season with a few pinches of salt and toss in the minced ginger. Stir to incorporate.

Turn off the heat and spoon the porridge into shallow soup bowls.

Drizzle 2 teaspoons each of the ponzu and the sesame oil into each bowl. Garnish with nori strips. If you like, season each bowl with freshly cracked black pepper for a spicy kick.

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