Long Grain Rice Porridge with Aussie Lamb - FREE Interactive Livestream with Chef Johnny Spero

Ingredients: 1 pound ground Australian Lamb 1 cup ong grain rice, rinsed Zest of 1 lime ½ cup soy sauce 6 cups chicken broth 2 sticks softened butter (1/2 pound) 2 sheets dried nori seaweed (same used for sushi) ½ cup seaweed salad (found in sushi section) 1 jar pickled artichokes or asparagus Directions: In a large saute pan over medium heat, gently cook the lamb until brown. Remove from the pan, draining off excess fat. Turn heat to low in a small pot and melt 1/4 of the butter with the nori until combined, but do not let it boil. Place the nori butter mixture and remaining tempered butter into a food processor and blend until smooth. Do not strain the mixture. Place in the refrigerator to cool. Meanwhile, in the same large sauce pot, add the rice, chicken stock, and soy sauce. Bring to a boil, then cook for about 45 minutes over medium heat, constantly stirring to make sure the rice doesn't stick to the bottom. (Alternatively, you can use an Instant Pot or pressure cookier and cook on high pressure for 20 minutes.) Add in the lamb and and lime zest, and stir until fully incorporated. Remove from the heat and add in a spoonful of the nori butter, constantly mixing so the butter does not break. Continue to add until desired flavor is reached. In a bowl, top the rice porridge with seaweed salad and pickled vegetables. Serve immediately. NOTES: We use Carolina Gold for our rice, but you can use jasmine or whatever you have at home. Whatever pickles you have will work. I prefer something a little more acidic to cut through the lamb, but feel free to explore pickling your own ingredients. It doesn't have to be store bought!