Thursday, November 25, 2010

Rice, lentil and carrot porridge

Simple, easy and nutritious
Sorry about the picture, it does not look very appealing. But I can promise it tastes much better than it looks.

  • ½ cup rice
  • ½ cup lentil
  • 1 carrot, roughly chopped
  • 4 cups water
  • 3 cloves garlic
  • Saffron or tumeric (optional)
  • Olive oil or butter
  • Salt
  • Wash the rice
  • Add all the ingredients to a pot and bring to a boil
  • Reduce heat and simmer covered until rice is mush, about an hour
  • Stir frequently
  • Add olive oil and mix/emulsify
  • This is a variation of congee - Chinese rice porridge
  • Eating overcooked mushy rice may sound revolting but its actually quite nice once you overcome the initial hesitation
  • I used lentil and carrot because thats what I had available. The carrot added sweetness, color and carotene while lentils added nice flavour and proteins!
  • You can use vegetable stock or stock cubes for even more flavour
  • Don't forget to stir frequently otherwise the rice will stick to the bottom and burn
  • You can switch olive oil with butter - flavour, taste vs health benefits, its your choice!

1 comment:

  1. What a wonderful meal! I need to make this because I know my husband and I would just love it! :)


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