Colourful Vegetable Porridge with Carrots, Shiitake Mushrooms and Bok Choy

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This is one of the old recipes I made so long ago that I literally have not even touched for so long, but I used to love making this for breakfast, or lunch. It would last the entire week and I would always have something in the fridge, which made things super easy.

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Be sure you cook the shiitake mushrooms on its own in a frying pan because there’s always this super nice smell that comes out when you cook it in oil for a few minutes.

My aunt actually taught me that little trick with cooking shiitake mushrooms.

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This is basically a mixed veggie porridge with a few different grains. I used to add different types of grains, or pilaf. I think though, the brown rice I used was super easy to cook so the entire process only took about 20-25 minutes. Do know that if you use other grains, it may take longer.

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In the past, cooking a large pot (perhaps twice as much as today) would take about an hour. Please check that before you add the bok choy stem, the rice should almost be done, as in still a little hard but not the raw type of rice you can’t even bite through.

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Colourful Vegetable Porridge with Carrots, Shiitake Mushrooms and Bok Choy

1 cup short grain Japanese brown rice (I used Sukoyaka Genmai)
1/4 cup pearl barley
1/2 cup millets
5 cups water
2 tablespoons extra virgin olive oil
1 tablespoon white rice cooking wine
1 tablespoon flaked onion
1 teaspoon garlic powder
1 teaspoon sesame oil
1 teaspoon Himalayan/sea salt
1/4 teaspoon ground ginger
1 medium carrot
1 teaspoon extra light olive oil
5 dried shiitake mushrooms, pre-soaked
1 clove garlic
A tiny pinch of Himalayan/sea salt
1 large bok choy
2 teaspoons low sodium soy sauce
1 teaspoon sesame oil
A few sprinkles ground pepper
A few sprinkles white sesame seeds
1 scallion

Be sure you’ve soaked the shiitake mushrooms in water for about 4-5 hours. Then, drain out all the water, rinse and drain again. Add the brown rice, pearl barley and millet in a medium saucepan and fill it with some water to wash the rice, then drain it out again.

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Fill the rice with 5 cups of water, then add the olive oil, cooking wine, onion, garlic powder, sesame oil, salt and ground ginger. Allow the rice to soak for about an hour or so. Be sure to cover it with a lid. Once the rice is ready for cooking, dice up the carrot and put it in the saucepan.

Turn the heat on high and allow the rice to boil, which takes about 10-12 minutes. Then, turn the heat to medium low (3-4) and simmer for about 10 minutes. Note that if you’re using other brown rice, it may take longer. Be sure to stir it once in a while.

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Dice up the bok choy, shiitake mushrooms and garlic into small cubes.

Add a teaspoon of extra light olive oil and a pinch of salt in a frying pan and put the garlic and shiitake mushrooms inside, then turn the heat to medium high (5-6). Stir and fry the mushrooms and garlic for about 5 minutes until you smell a nice whiff of fragrance.

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Once you’ve simmered the rice for about 6 minutes, add the bok choy stems and stir. Simmer for another 6-8 minutes and add the bok choy leaves and sauteed shiitake mushrooms and garlic. Stir it some more, and simmer for a final 5 minutes.

Finally, add the soy sauce, ground pepper and sesame oil. Stir it some more.

Spoon the rice into bowls and top it with scallions and white sesame seeds. Feel free to sprinkle a little more soy sauce, sesame oil or ground pepper if desired.

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Colourful Vegetable Porridge with Carrots, Shiitake Mushrooms and Bok Choy
Serves: 4
 

Ingredients
  • 1 cup short grain Japanese brown rice (I used Sukoyaka Genmai)
  • ¼ cup pearl barley
  • ½ cup millets
  • 5 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white rice cooking wine
  • 1 tablespoon flaked onion
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1 teaspoon Himalayan/sea salt
  • ¼ teaspoon ground ginger
  • 1 medium carrot
  • 1 teaspoon extra light olive oil
  • 5 dried shiitake mushrooms, pre-soaked
  • 1 clove garlic
  • A tiny pinch of Himalayan/sea salt
  • 1 large bok choy
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • A few sprinkles ground pepper
  • A few sprinkles white sesame seeds
  • 1 scallion

Instructions
  1. Be sure you’ve soaked the shiitake mushrooms in water for about 4-5 hours. Then, drain out all the water, rinse and drain again. Add the brown rice, pearl barley and millet in a medium saucepan and fill it with some water to wash the rice, then drain it out again.
  2. Fill the rice with 5 cups of water, then add the olive oil, cooking wine, onion, garlic powder, sesame oil, salt and ground ginger. Allow the rice to soak for about an hour or so. Be sure to cover it with a lid. Once the rice is ready for cooking, dice up the carrot and put it in the saucepan.
  3. Turn the heat on high and allow the rice to boil, which takes about 10-12 minutes. Then, turn the heat to medium low (3-4) and simmer for about 10 minutes. Note that if you’re using other brown rice, it may take longer. Be sure to stir it once in a while.
  4. Dice up the bok choy, shiitake mushrooms and garlic into small cubes.
  5. Add a teaspoon of extra light olive oil and a pinch of salt in a frying pan and put the garlic and shiitake mushrooms inside, then turn the heat to medium high (5-6). Stir and fry the mushrooms and garlic for about 5 minutes until you smell a nice whiff of fragrance.
  6. Once you’ve simmered the rice for about 6 minutes, add the bok choy stems and stir. Simmer for another 6-8 minutes and add the bok choy leaves and sauteed shiitake mushrooms and garlic. Stir it some more, and simmer for a final 5 minutes.
  7. Finally, add the soy sauce, ground pepper and sesame oil. Stir it some more.
  8. Spoon the rice into bowls and top it with scallions and white sesame seeds. Feel free to sprinkle a little more soy sauce, sesame oil or ground pepper if desired.


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2 comments

  1. narf7

    This looks really delicious, healthy and satisfying at the same time. Vegan comfort food as our weather starts to cool here in Tasmania Australia. My daughters bought me a large bag of mixed Chinese grains for “porridge” a while back. I completely forgot about it at the back of my cupboard but I am going to pull it out and give it a go with this recipe. Thankyou for your excellent recipes you are a most inventive and excellent vegan cook and I really do appreciate your efforts :)

    • Susanna

      OMG Wow you live in Tasmania, I am actually going to move to Brisbane Australia very soon :D It’s nice to be back home :) :)
      Thank you so much for this, it makes me really excited hearing from you :D Yes, these kinds of porridge are very warming on cold days :D

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