Vegetarian Porridge

I usually make this simple vegetarian porridge when I have leftover rice or the day after fasting.  It’s a comforting, nourishing meal packed with vegetables, mushrooms, and tofu.  If you’re not vegan, you can also add an egg when the porridge is almost finished cooking.

Traditional porridge recipes often call for roasting the rice first to bring out a nutty, fragrant flavor.  For this recipe, I use leftover cooked rice instead, making it a quick and easy meal that can be prepared in about 15 minutes.

Ingredients:

1 cup leftover cooked rice

4 cups water

About 2 cups mixed vegetables, cut into small cubes

(chayote, kohlrabi, carrots, pumpkin, or other vegetables of your choice)

1 cup mushrooms, sliced

(oyster mushrooms, white mushrooms, straw mushrooms, or a combination)

½ white onion, finely chopped

1 tablespoon fresh ginger, finely chopped

3 green onions, chopped

A small handful of fresh cilantro, chopped

Salt, to taste

Soy sauce, to taste

Mushroom seasoning, to taste

Black or white pepper, to taste

1–2 teaspoons cooking oil

Optional: 1 egg, if you are not vegan

Directions:

Sautéing the aromatics:

Heat the oil in a pot over medium heat.  Add the chopped onion and ginger and sauté for 1–2 minutes, until fragrant.

Adding the rice and water:

Stir in the leftover rice and add 4 cups of water.  Bring to a boil, stirring occasionally to help the rice break down and create a creamy consistency.

Adding the vegetables and mushrooms:

Add the chopped vegetables and mushrooms.  Reduce the heat to medium and simmer for about 10-15 minutes, or until the vegetables are tender and the porridge reaches your preferred consistency.

Seasoning:

Season with salt, soy sauce, and mushroom seasoning to taste.  Stir well and adjust the seasoning as needed.

Optional egg:

If you eat eggs, crack one into the porridge when it is almost finished cooking.  Stir gently for an egg-drop style porridge or leave the egg whole and cook until set.

Add fried tofu into the porridge before it has done

Serving:

Ladle the hot porridge into bowls.  Garnish with chopped green onions and cilantro and finish with a little freshly ground pepper for extra aroma.

Tips:

Add more water if you prefer thinner porridge.

Feel free to use whatever vegetables you have on hand.  Corn, cabbage, spinach, or broccoli also work well.

For extra protein, add cubed firm tofu along with the mushrooms and vegetables.

For a richer flavor, you can use vegetable broth instead of water.