I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat.
Ingredients
1 cup brown jasmine rice
1/2 cup white jasmine rice
9 cups water or mushroom broth
1 teaspoon fine grain sea salt
1/4 pound+ chopped spinach
6 chlorella tablets, crushed in m+p (optional boost!)
(optional) 1/4 cup of other quick-cooking grains: quinoa, millet, french lentils, Job's tears, etc.
toppings pictured: lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly and drizzled with shoyu
Directions
Combine the rices (and any bonus grains), water, and salt, in the Instant Pot or multi cooker. Secure the lid, set the pressure release valve to SEALING. Press MANUAL and set for 30 minutes at high pressure. Let the pressure NATURAL RELEASE (30-40 minutes). Gently shake or tap the pressure cooker, and then carefully open away from you. If you like the consistency a bit thinner, add more hot water or broth. Stir in the spinach and green powder (if using)
Serve the congee topped with whatever toppings you like, I have the ones pictured here listed in the ingredients list. Use as few or many as you like!
