Wild Rice Porridge

Ingredients

• 120 g wild rice
• 1 small stalk lemongrass
• 150 g –200 g sweet potatoes
• 1 tsp miso paste
• 2 tsp sesame oil
• 100 g shiitake mushrooms
• 300 g shelled edamame (beans)
• 1 garlic clove (or 1 tsp garlic in oil)
• 2 tbsp Coconut oil
• 2 tbsp tahini (sesame paste)
• 0.5 tsp ground cumin
• 1 tbsp Lemon Juice
• 50 g soy yogurt
• 0.5 tsp Salt

Instructions

1. 1.

   Wash the rice to remove excess starch and drain. Place in a pot, add 300 ml water, and let soak for 60 minutes.

2. 2.

   After soaking, trim the lemongrass, slice lengthwise, and add it to the rice. Bring the water to a boil, reduce heat to medium, cover, and simmer for 30 minutes.

3. 3.

   Meanwhile, peel and grate the sweet potato into a bowl. Add miso paste and sesame oil, mix well. Clean the mushrooms, cut them into thin strips, and add to the sweet potato mixture.

4. 4.

   Add the sweet potato mixture to the rice, stir, cover, and cook for another 15 minutes. Then let it rest on a turned‑off stove for 10 minutes.

5. 5.

   For the hummus, place edamame beans in a pot, cover with water, bring to a boil, and simmer for about 5 minutes until tender; drain. Peel and roughly chop the garlic clove. In a stand mixer or hand blender, combine the edamame, coconut oil, tahini, cumin, lemon juice, soy yogurt, and salt until creamy. Alternatively use a stick blender.

6. 6.

   Serve the wild rice porridge with the edamame hummus on two plates and enjoy.