Ingredients: 1cup white short grain rice (soaked at least 30 mins, best 2hrs), 4 cup beef stock (water is ok if you don’t have it on hand), 4 cup water, 1 cup grounded beef, 1 cup chopped cabbage, 1/2 cup chopped carrot, 1/2 cup chopped onion, 1/2 cup chopped celery, 3 tbsp mushroom powder (or 1/2 chopped mushroom, I used shiitake mushroom but any mushroom is fine ) , 1 tbsp canola oil, 1 tbsp sesame oil, 1 tbsp sea salt
Garnish: fresh chopped Italian parsley, fresh grounded black pepper, sesame oil
Porridge is very nutritious and easy to digest. This is good for any meal, especially for breakfast!!
Rinse rice about three times and soak in water for about 30 mins. to two hours.
Chopp all veggies into rice sizes. I used only few kinds of veggies but you can use whatever in the fridge like mushrooms and zucchinis.
Heat the stock pot medium high and add 1 tbsp sesame oil and 1tbsp canola oil (or any vegetable cooking oil). When the pot gets hot, put in grounded beef.
Separate grounded beef quickly so there is no big chunks. Cook about 3 mins.
Add in all the chopped vegetables and stir fry it for about 10 mins on medium heat.
Put in soaked rice and stir fry it for about 5 mins. Add little bit of vegetable oil if needed.
keep scrape the bottom. The starch from rice will start to stick to bottom of stock pot.
Pour 1 cup beef stock and simmer it for about 8 mins or until there is no liquid. Keep medium high heat and keep scrap the bottom
Pour in 3 cups beef stock and 4 cup water. Keep stir and scrap the bottom of the pot. Cook about 15-20 mins.
Lower the heat to medium low than cook about ten more mins.Serve it warm. I garnished with sesame oil, fresher chopped flat leaf Italian parsley, and fresh grounded black pepper. You can also garnish with roasted sesame seeds and roasted seaweed.
To re-heat this, add little bit of water and don’t forget to scrap the bottom so the porridge doesn’t get burn.
