Vietnamese · Dinner
Vegetable Rice Porridge
A Vietnamese-style rice porridge simmered with jasmine rice, mushrooms, carrots and greens in vegetable stock, finished with fried shallots, scallion, cilantro and a squeeze of lime. Comforting, mildly savoury, gently gingery, spooned warm and topped with crunchy fried shallots and fresh herbs for contrast.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
287Calories
7.2gProtein
5.4gFat
53.6gCarbs
3.2gSugar
3.4gFiber
1244mgSodium
0mgChol
0.9gSat Fat
448mgPotassium
52mgCalcium
2.1mgIron
0mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-calorie
herb-salt
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Rinse rice until water runs clear. Soak shiitake mushrooms in warm water 10 minutes, then slice. Mince ginger and garlic, slice carrot and scallion.
2
Simmer
Warm sesame oil over medium heat, sauté ginger and garlic 30 seconds until fragrant. Add rice, stock and water, bring to boil, then reduce to low and simmer uncovered, stirring occasionally, 30 minutes until creamy.
3
Add
Stir in mushrooms and carrot, simmer over low heat 5 minutes until carrot is tender.
4
Plate
Stir in soy sauce and white pepper, taste and adjust salt. Ladle into bowl, top with fried shallots, scallion and cilantro, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup190g jasmine rice
- 3 cups720ml vegetable stock
- 1 cup240ml water
- 44 dried shiitake mushrooms (10g)
- 1/2 cup60g carrot
- 2 tbsp24g ginger-fresh
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp16g fried shallots
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 22 lime wedge
- salt to taste
- 1/4 tsp1/4 tsp white pepper
