Description
This Mushroom Rice Porridge is a warm and hearty dish featuring jasmine rice, savory mushrooms, and aromatic spices. Ideal for chilly days, it offers a cozy meal perfect for any time of day. Enjoy it for breakfast, lunch, or dinner!
Ingredients
Scale
- 1 cup of jasmine rice
- 6 cups of vegetable broth (or chicken broth for non-vegetarian option)
- 2 cups of mushrooms (shiitake, cremini, or button), sliced
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons of soy sauce (or tamari for gluten-free)
- 1 tablespoon of sesame oil
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: 1 tablespoon of miso paste for added umami flavor
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, about 2-3 minutes. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Stir in the sliced mushrooms and cook for 5-7 minutes until tender and moisture is released.
- Pour in the soy sauce and sesame oil, mixing well. If using, add the miso paste and stir until dissolved.
- Add the rinsed rice to the pot, stirring to coat with the mushroom mixture.
- Pour in the vegetable broth (or chicken broth) and bring to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally.
- Check the consistency after 30 minutes. If too thick, add more broth or water to reach desired creaminess.
- Taste and season with salt and pepper as needed. Optionally, add more soy sauce or sesame oil and simmer for another 5 minutes.
- Serve hot in bowls, garnished with chopped green onions and fresh herbs. Add red pepper flakes or chili oil for heat if desired.
Notes
- This porridge is versatile; feel free to add other vegetables or proteins as desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth or water to loosen.
- Prep Time: 10 minutes
- Cook Time: 40 minutes