Steel-cut oats with chard & chilli crisp

Method

1. 1

   For the broth, whisk the miso paste into the water once it is boiling in a medium saucepan on the hob. Keep whisking until it has fully dissolved.

2. 2

   Stir the oats into the broth and simmer on a low heat, uncovered, for about 20 minutes, until tender but still chewy. Give them a stir every so often so they don't stick, adding a splash of water whenever the pan looks dry.

3. 3

   Let the oats thicken off the heat under a lid for 5-10 minutes, then mix in the soy sauce and nutritional yeast.

4. 4

   Meanwhile, tear the chard leaves off the ribs in rough pieces and slice the ribs thinly. Keep the two in separate piles, since the ribs go into the pan first.

5. 5

   Set a large frying pan on a medium heat with the olive oil, and fry the ribs with the white and light green parts of the spring onion for 2 minutes, giving them a head start on the leaves. Add the leaves and a pinch of salt, and keep stirring until they wilt but the ribs still have bite, another 1-2 minutes.

6. 6

   Spoon the oats into bowls with the chilli crisp swirled through each. Pile the chard on top and finish with the spring onion greens you saved.

Adapted from Rainbow Plant Life