Ginger rice porridge with mushrooms
A warming, savoury rice porridge with soy-glazed mushrooms and scallion.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Long-grain white rice200 g
- White mushrooms250 g
- Fresh ginger¼ piece
- Scallions1 bunch
- Soy sauce40 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Rinse the rice. Put it in a large pan with 1.6 litres of water, a few slices of ginger and a pinch of salt. Bring to the boil, then simmer for 30 minutes, stirring now and then, until thick and creamy.200 g long-grain white rice¼ piece fresh ginger
- Slice the mushrooms. Fry them in a tablespoon of oil over a high heat for 5 minutes until golden, then add half the soy sauce.250 g white mushrooms40 ml soy sauce
- Ladle the rice into bowls and top with the mushrooms, sliced scallions and the rest of the soy sauce.1 bunch scallions
Make it the night before. It thickens in the fridge and loosens with a splash of hot water.
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