Rice Porridge with Mushrooms

Ingredients

• 150 g long-grain rice
• 2 Spring Onions
• 1.2 l vegetable broth (or poultry broth)
• 4 tbsp light soy sauce
• Salt
• 300 g mixed mushrooms (Asia mushrooms)
• 2 tbsp sesame oil
• pepper (ground)
• sprouts (for garnish; e.g., chives and pea sprouts)

Instructions

1. 1.

   Soak the rice for about 2 hours covered with water. Then drain through a sieve, rinse, and let it dry thoroughly. Crush to roughly half grain size with a pestle.

2. 2.

   Wash, trim, and slice the spring onions into rings. Briefly sauté in hot oil. Add the rice, stir briefly, then deglaze with broth, bring to a boil, and simmer while stirring occasionally for about 10 minutes. When the rice thickens slowly, reduce heat and continue cooking, stirring occasionally, for about 20 more minutes. Season with soy sauce and salt.

3. 3.

   Clean the mushrooms and cut them into small pieces if desired. Fry in hot oil for 1–2 minutes. Season with soy sauce, salt, and pepper.

4. 4.

   Distribute the rice porridge on a plate, top with the mushrooms, and garnish with sprouts before serving.