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Receta Wholegrain Congee with Chestnut Mushroom, Spinach and Spring Onions
by Hungry Jenny

Wholegrain Congee with Chestnut Mushroom, Spinach and Spring Onions

This recipe uses a water:rice ratio of 8:1 which creates quite a thick congee, so do add more water if a thinner congee is required. Remember also that wholegrain rice needs more water to cook, so takes a little longer than normal white rice congee.

Serves 2-3

Calificación: 4/5
Avg. 4/5 2 votos
  Asian
  Raciónes: 2

Ingredientes

  • 125g chestnut mushrooms, chopped
  • 100g spinach
  • 2 spring onions, chopped
  • 1.5 tbsp soy sauce
  • 2 small slices of ginger
  • 200g wholegrain rice, washed
  • 2 litres cold water

Direcciones

  1. Put the rice and water into a pan with the soy sauce and giner, and if possible, leave to stand overnight, or for at least 30 minutes.
  2. Carefully bring the rice to the boil. Reduce the heat to about halfway, and leave to bubble away, part covered for about 30 minutes.
  3. Stir in the mushrooms and onion, then turn down to a low simmer until your rice gets to your desired consistency.
  4. Stir in the sweetcorn during the last 5 minutes to wilt through.