Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, delicious vegetable whole grain porridge/congee 全谷物蔬菜粥. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Vegetable Rice Porridge or Congee Recipe (Stove Top and Instant Pot) Multi-Grain Congee (Chinese Rice Porridge) Recipe. Thick and comforting Chinese rice porridge made Super easy and delicious recipe for congee (Asian rice porridge) with tempeh, edamame.
Delicious vegetable whole grain porridge/congee 全谷物蔬菜粥 is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Delicious vegetable whole grain porridge/congee 全谷物蔬菜粥 is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have delicious vegetable whole grain porridge/congee 全谷物蔬菜粥 using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Delicious vegetable whole grain porridge/congee 全谷物蔬菜粥:
- Get 1/4 cup shredded carrot
- Make ready 1/4 cup thinly sliced silk tofu
- Prepare 2 cups chopped bok choy
- Make ready 1/4 cup chopped tomatos
- Prepare 1 teaspoon fish sauce
- Make ready salt and pepper
- Get 1 pinch indian spice (optional)
- Make ready 1 cup cooked whole grains
Congee is the ultimate comfort food in Asian cuisine. The word congee derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge. This is a traditional dish for the Laba. This silky, savory rice porridge is an everyday breakfast in China To give congee more flavor and richness, you can simmer the rice in chicken stock, or even throw a few chicken stock, vegetable stock, or water.
Instructions to make Delicious vegetable whole grain porridge/congee 全谷物蔬菜粥:
- Sprouted brown rice, lentil and millet 3 days ahead of time in a shallow pan. Change water twice a day. Cook whole grains in a slow cooker for 2 hours in excess amount of water. Set aside.
- Sauté shredded carrot and diced tomato in Olive oil until you see the oil turn into red color.
- Add a pinch of India spicy and stir until aromatic. Add 3 cups of whole grains porridge.
- Add a little bit water to make it more watery. Add tofu and bokchoy. Stir gently and simmer for about 2 minutes. Season with salt and pepper. Serve hot.
Optional, for richer congee: leftover cooked chicken wings. Congee hotpot originates from Shunde in Guangdong Province. Guangdong people are known for their love for congee, seafood and beef. Served in a claypot over a mini table top stove, the porridge is laced with a lovely sweetness that only gets stronger with the addition of steamboat ingredients. This comforting porridge, often eaten for breakfast in China and other parts of Asia mixed with fish or meat, gets a jolt of flavor from its garnish of scallions There are dozens of variations on the slow-cooked Chinese rice porridge, congee; it's cooked with vegetables or meat, topped with pickles or.
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