Barley-Rice Porridge (Arroz Caldo with Barley)

It's snowing...It is during these days that I crave for comfort foods such as lugaw (aka congee or rice porridge).

From Barley-Rice Porridge (Arroz Caldo with Barley)

I once brought to work a canned beef and barley soup, and it was my first time to have a taste of barley. It looks pretty much like rice, only chewey, sort of rubbery in a nice way. I had the idea of adding it in arroz caldo. As I was browsing through Julie's blog, I found out I was not the only one who had the same idea. This version, indeed, makes for a healthier lugaw.

I used chicken necks which I packed in 6's for use in broths or lugaw.
Ingredients:

From Barley-Rice Porridge (Arroz Caldo with Barley)

chicken necks (of course, feel free to use your choice of cuts)
2 tbsp oil
3 cloves garlic, minced
1 thumb-size (or 2) ginger, sliced
1 cup rice
1/2 cup barley
5 cups (or more) water
salt and pepper to taste

optional toppings:
spring onions
crushed chicharon
sliced hard-boiled egg
toasted minced garlic
Procedure:
On medium heat, sautee chicken in oil to brown; add garlic and ginger until fragrant. Sprinkle salt and pepper and continue browning chicken for about 2 minutes. Add rice and barley and stir well. Add water. Turn heat to high to boil, then cover and simmer for about two hours, stirring from time to time. Add water to desired consistency, if needed.

Season with more salt and pepper to your liking. Sprinkle some lemon if desired. Top with crushed chicharon and spring onions (optional).