Quick & Nutritious Perilla Seed Vegetable Porridge with Leftover Rice
Easy Perilla Seed Vegetable Porridge Made with Leftover Rice
A simple and delicious vegetable porridge made with leftover rice and any available vegetables in your fridge. This recipe is quick, healthy, and perfect for a satisfying meal.
Ingredients- 1/2 onion, finely chopped
- A little broccoli stem (optional, finely chopped)
- 1/5 carrot, finely chopped
- 1/4 bell pepper, seeds removed and finely chopped
- 1 bowl of leftover cooked rice
- 5 cups anchovy broth (or kelp broth, or water)
- 3 Tbsp perilla seed powder
- 3 Tbsp soup soy sauce (or salt to taste)
Cooking Instructions
Step 1
First, wash and prepare all the vegetables for the porridge. Finely chop the onion. For the broccoli stem, remove the tough outer skin and chop it into small pieces. Finely chop the carrot and bell pepper after removing its seeds. This step ensures even cooking and texture.
Step 2
Heat 1 tablespoon of perilla oil (or sesame oil) in a pot over medium-low heat. Add the chopped onion and sauté until it becomes translucent, releasing its aroma.
Step 3
Once the onion is translucent, add the chopped broccoli stem and sauté together with the onion. The broccoli stem adds a pleasant texture to the porridge.
Step 4
Next, add the chopped carrot and continue to sauté for about 2 minutes to bring out the natural sweetness of the vegetables.
Step 5
Finally, add the chopped bell pepper and sauté briefly to add a pop of color. Be careful not to overcook the vegetables, as they can become mushy.
Step 6
Add the 1 bowl of leftover cooked rice to the sautéed vegetables and gently break it apart with a spatula.
Step 7
Pour in the 5 cups of anchovy broth and bring to a boil over high heat. If you don’t have anchovy broth, kelp broth or plain water will also work well.
Step 8
Once the porridge starts boiling, reduce the heat to medium-low and continue to simmer for about 5-7 minutes, or until the rice grains have softened and broken down. Stir occasionally to prevent sticking to the bottom of the pot.
