Гороховая каша без замачивания — пошаговый рецепт с фото

Вкусная гороховая каша на воде с поджаренным на сливочном масле луком, приготовить которую совсем несложно.

Шаг 1

Горох перебрать, промыть.

Шаг 2

Залить водой в соотношении 1:5, довести до кипения.

Шаг 3

Снять с поверхности пену.

Шаг 4

Убавить огонь и варить при слабом кипении и открытой крышке до мягкости.

Шаг 5

Лук очистить, нарезать мелкими кубиками и обжарить в масле до мягкости.

Шаг 6

С готового гороха слить воду (отвар сохранить).

Шаг 7

Положить соль, размешать.

Шаг 8

Для более гладкой массы, взбить пюре блендером и по желанию разбавить отваром до нужной консистенции.

Шаг 9

Затем добавить поджаренный лук и хорошо перемешать.

Шаг 10

Подавать кашу горячей. Приятного аппетита.

90000 How to cook perfect rice — in a frying pan 90001 90002 Rice is central to Japanese cuisine, so like most Japanese people, I have owned a rice cooker for as long as I can remember. Therefore, I usually cook rice in it. Sometimes I resort to another appliance, such as a pressure cooker for cooking brown rice. But truth be told I am not that good at making rice in a pot, mainly because I rarely have to do it. My rice cooker is always there for me. (My basic rice cooking method is here.) 90003 90002 But, recently I’ve been in several situations where I have not had a rice cooker, but really needed to make some rice, either for eating or to make demo bentos during my book tour. That’s when I decided to try making the rice in a frying pan. I’d seen this method on an NHK TV show called 90005 Necchuu Sutajiamu 90006 (Passion Stadium … yep I know, Japanese program show names can be a bit odd, especially in translation) back in October, and had been very intrigued at how easy it looked.I looked it up the program’s website (Japanese page) as well as a how-to on Cookpad (also Japanese), the Japanese mega-cooking site, and gave it a try. 90003 90002 And you know what … it’s so easy, and the results are really fantastic! I had perfectly cooked rice in less than 30 minute from measuring out to serving. Amazing! 90003 90002 I’ve tried commonly available methods of cooking rice before, such as adding rice to boiling water or vice versa, letting rice come to a boil in water in a pan and putting a lid on and letting it rest, and so on.None of those methods really worked to my satisfaction, 90011 especially for Japanese style rice 90012 — you know, the kind that goes with Japanese meals, that gets turned into sushi rice, and so on. I am extremely picky about how my rice turns out. So this method was quite a revelation for me, in terms of how easy and foolproof it is. 90003 90002 I did have to make some small adjustments to the basic method to accommodate the quirks of an electric stovetop (as I explained in my my fried rice in a frying pain article, electric ranges are common in Europe, not so in Japan or the U .S., and I’m constantly adjusting my methods accordingly). Otherwise though, it’s such a quick and easy method of making rice that I have been doing it this way quite often. 90003 90016 Recipe and method: Cooking Japanese-style rice in a frying pan 90017 90002 Note that the recipe / method here is for 90011 Japanese-style white rice 90012. It should work with other white rice types too, but you may need to adjust the water amounts. Brown rice will need to be soaked in water for several hours if you’re going to try cooking it in a frying pan.(I’ve seen brown rice that has been pre-treated to cook in the same amount of time as white rice in Japan and some Japanese grocery stores elsewhere, so you could try looking for that.) 90003 90002 You need: 90003 90024 90025 Japanese style medium-grain white rice (see Looking at different types of rice) 90026 90025 A frying pan with a non-stick surface. I used a 28 cm / 11 inch diameter model. I recommend a similar size for making 1 to 2 cups of rice. 90026 90025 A tight fitting lid for the frying pan.The lid does need to fit well so that excess steam gets trapped. A glass one is nice since it lets you see your rice’s progress without opening the lid. 90026 90031 90002 Following the method described in my basic rice how-to, rinse the rice and drain it well. (Rinsing does make a difference in taste! You just need to do it a few times.) Put the drained rice plus 1.1 times the amount of water by volume in the frying pan. So, if you have 1 cup of rice, use 1 cup and a bit of water. For 2 cups of rice, use 2.2 cups (about 2 and 1/4) water. I do not recommend doing more than 2 cups at a time in this size frying pan. 90003 90002 At this point, ideally you’ll let the rice soak a bit (about half an hour) for plumper grains, but you can skip the soaking if you’re in a big hurry. 90003 90002 90003 90002 Put the frying pan on the stovetop over 90011 high 90012 heat with the lid on. Bring to a boil — the water will bubble aggressively, like so. 90003 90002 90003 90002 Give the rice a good stir up from the bottom with a spoon or spatula.90003 90002 90003 90002 Replace the lid tightly. Lower the heat immediately to 90011 low 90012. 90003 90002 90011 If you’re using an electric range 90012, the heat will not respond instantly so you’ll have high heat for a couple of minutes. Take the frying pan off the hot burner for a couple of minutes until the burner has had a chance to cool down to the low level. 90003 90002 90003 90002 Let the rice cook on the low setting. You’ll see the water get absorbed rapidly and big, starchy bubbles on the surface.This only takes about 5 minutes so be sure you’re hovering near the pan with an eye on it! (I do other dinner-prep stuff while the rice is steaming.) 90003 90002 90003 90002 Once the bubbles have subsided, you’ll see the surface of the rice with nice, even steam holes all over it. As soon this happens, turn the heat up to 90011 high 90012 for a minute or two, then turn the heat off. 90011 If you’re using an electric range, take the pan off the hot burner 90012 and put it somewhere else (like on top of an unused burner).90003 90002 90003 90002 Let the pan rest with the lid on for a 90011 minimum of 10 minutes 90012. This is very important, otherwise you may end up with a little hard center in your rice grains. Al dente is good for pasta, not for rice! (At least, it’s not good for Japanese style rice. Other rices, I do not think so either.) 90003 90002 90003 90002 And … here’s the cooked rice. Looks beautiful, does not it? 90003 90002 90003 90002 Here’s the rice fluffed up. Perfectly cooked and ready to eat as-is or turn into onigiri, sushi rice, or whatever your heart desires.90003 90002 90003 90002 And … there are no burned bits stuck to the pan — I love easy cleanup! (Note: if you use a regular frying pan withint a non-stick surface, you may get some stuck-on bits. Also, if the final burst of high heat is too long, the bottom of the rice may get a bit brown. ) 90003 90002 90003 90002 I had some of this batch as tamago kake gohan, raw egg and soy sauce on hot rice — one of my favorite breakfasts or snacks. (Not recommended unless you have really fresh, safe eggs.) 90003 90002 90003 90092 To sum up 90093 90002 Why does this work? According to that Passion Stadium broadcast it’s because in a frying pan, the rice is spread out thinly on a large cooking surface, so it cooks fast and evenly. (That’s why you should not cook more than 2 cups (US cup measure, where 1 cup is about 240ml) of rice at a time in a 10-12 inch (26-30 cm) frying pan. If you’re doing a large amount of rice, I’d recommend two frying pans going at once! 90003 90002 The tight fitting lid is very important, otherwise too much steam will escape during the cooking process.The one I use is a model that fits pans of various sizes, and is really handy. 90003 90002 I think this method is preferable to cooking rice in the oven. It’s just as foolproof, much faster (you can have the rice all cooked in the time it takes to heat up a big oven) and far more energy efficient. And I like it better than microwave-cooking rice too, because I find having open take the bowl out of the microwave and stirring, etc. to be too cumbersome. To avoid all that taking out and stirring you need a special microwave-rice-cooking bowl, and this is all about not having to get special equipment to cook rice.90003 90002 My rice cooker is still my everyday rice cooking device, since you can not beat its hands-off reliability and delayed-cooking-with-timer capability, not to mention the keep-warm feature. But if you do not have a rice cooker, and do not want to get one for whatever reason, or you’re in a hurry to get some rice cooked in the shortest amount of time, I hope you’ll give this a try! 90003 90002 (ETA: Yes, I do know what paella and risotto are. The texture of the rice in either dish is completely different from what I want Japanese style rice to turn out to be.90003 90002 Become a Patron! 90003 .90000 Chinese Porridge Recipe- Lean Pork and Century Eggs 90001 90002 This Chinese porridge recipe is one of the most comforting breakfast favorites among the Chinese. The porridge (congee) is called the Lean Pork and Century Eggs Porridge (皮蛋瘦肉粥). 90003 90002 Many people think that the only way to get the velvety smooth porridge is to simmer the porridge for long hours. In this porridge recipe, I’ll describe the method of getting this texture in half the time. 90003 90002 A steaming bowl of Chinese porridge (or Jook if translated phonetically) works magic to alleviate the sniffles or just fill a belly.Chinese porridge is the go-to food when someone falls sick and is on a liquid diet. It is delicious, easy to digest and versatile for adding ingredients. It becomes a complete one-pot meal when vegetables are stirred into the meat porridge. 90003 90002 Note: If you come across any Chinese congee recipe, it is just another name of Chinese porridge recipe! 90003 90010 Tips and tricks 90011 90002 Do you want to make a fantastic pot of porridge? No problem. 90003 90002 Please read this tips and tricks before printing out the porridge recipe.(The recipe is just right after the tips.). 90003 90002 This cooking note was written while I cooked, test, plus my observation of how my mom did it (mother’s cooking is always the best 🙂), and information from books, videos, and articles. 90003 90010 1. How to prepare the rice to get the silky smooth texture 90011 90020 (The traditional vs. the super fast freezing method) 90021 90022 The traditional method 90023 90002 Cantonese porridge is famous for its silky texture. Traditionally, it takes more than an hour of simmering to get the desired texture.Fortunately, you can freeze the rice before simmering to speed up the process. 90003 90020 Here are the steps 90021 90028 90029 90030 Soak 90031. Soak the rice in water for one hour. (It helps to soften the rice.) 90032 90029 90030 Salt 90031. Add some salt and oil to the rice and leave it for half an hour. 90032 90029 90030 Rinse 90031. Rinse the rice with water twice. 90032 90029 90030 Boil 90031. Add the rice to boiling water and proceed to cook the porridge. 90032 90045 90002 Soak the rice, adding salt and oil help to soften the rice grain.This step will shorten the duration to cook the rice until it becomes silky and homogeneous. 90003 90020 Use frozen rice in this porridge recipe to reduce the simmering time significantly 90021 90050 90050 This is how it looks like before freezing 90052 90052 This is how it looks like after freezing 90022 The freezing method (this is science!) 90023 90002 In this porridge recipe, we have shortened the time by half by using the freezing method. 90003 90020 Here are the steps 90021 90028 90029 90030 Rinse 90031.Rinse the rice with water twice. Drained. 90032 90029 90030 Salt 90031. Add some salt and oil to the rice. 90032 90029 90030 Freeze 90031. Freeze the rice overnight or at least until it is frozen. 90032 90029 90030 Boil 90031. The next day, add the frozen rice to boiling water and proceed to cook the porridge. 90032 90045 90020 How it works 90021 90002 When the rice is frozen, the water within the rice grains will turn into ice. Since the volume of ice is ten percent larger than water, it will alter the structure of the rice grain.As a result, the rice grain will easily be broken down into smaller pieces after freezing. Therefore, the total surface of the rice grains increases drastically, and the starch will break down much faster, thereby reduce the time required to achieve the velvety texture. 90003 90022 Rinse the rice only twice Why? 90023 90002 We are used to rinsing the rice repeatedly until the water runs clear before steaming the rice. But why is it only need to rinse twice in this porridge recipe? 90003 90002 Reason: Rinsing the rice twice is to remove the impurities.Further rinsing will remove the starch which is essential to form velvety smooth porridge. 90003 90002 You can use long or short grain rice to make porridge. Short grain rice will produce thicker porridge due to the higher content of starch. You need to use more water or reduce the amount of rice if short grain rice is used. 90003 90010 2. The water-to-rice ratio for the best porridge recipe 90011 90002 The water to rice ratio is the key to cooking a perfect pot of Chinese porridge. The ratio of water to rice I use in this recipe is 15: 1.This amount of water is sufficient to cook the porridge until the rice grains disintegrate forming a silky smooth sludge. 90003 90002 However, the actual amount of water depends on the heat of the stove, the amount of porridge in the pot and whether the rice is frozen. 90003 90002 Use more water if you are unsure. If it is insufficient water, you can add water to it, but it has to be boiling water. 90003 90002 Adding cold water tends to cause the porridge separate into two layers, much like oil separates from water in mayonnaise.90003 90100 90100 90010 3. How to enhance the flavor of the ingredients right away 90011 90002 The choice of ingredients differs from one Chinese porridge recipe from another. You can use any ingredients to the silky smooth porridge base. 90003 90002 Pork and Century eggs (also called thousand-year eggs) are used in this famous Cantonese porridge recipe, but you can substitute it with chicken, ground beef, fish fillet, prawns, and other seafood. 90003 90002 You can also substitute the shredded lean pork with the leftovers from the Thanksgiving turkey.If you do so, add the cooked turkey meat to the porridge after the porridge is done. You can boil the turkey meat for a few seconds to heat it up or just serve it on top of the porridge in a bowl. 90003 90002 Other porridge recipes may include dry scallops as part of the seafood in the porridge, thinly sliced ​​beef, beef balls, peanuts and mashed pumpkin. 90003 90002 Below is the details of each of the ingredients in this porridge recipe: 90003 90022 Pork 90023 90002 Pork loin is the favorite cut to make this porridge.90003 90020 Here are the steps to prepare the pork before cooking: 90021 90028 90029 90030 Cut 90031. Cut the pork into large chunks. (About 2 cm thick, 10cm length.) 90032 90029 Marinate. Marinate with salt and vegetable oil overnight (or at least half a day) in the refrigerator. 90032 90029 Blanch. Blanch the pork in boiling water for one minute to remove blood and impurities. Drained. 90032 90029 90030 Cook 90031. Cook together with the rice until the porridge is done. 90032 90045 90002 Do not worry about too much salt in the marinade.The excess salt will be washed off during blanching. Cut the meat into large chunks because we want to boil it together with the rice. 90003 90136 90136 90022 Century egg (Chinese: 皮蛋) 90023 90140 90140 90002 I agree century eggs are gross for some people. They look weird, smell awful, and bring to mind the mutated baby Godzillas. They have other names which I do not know how they are derived: hundred-year eggs, thousand-year eggs, millennium eggs, but in fact they are preserved eggs. 90003 90002 The century eggs are traditional Chinese delicacy.The chicken or duck eggs are preserved in a mixture of clay, ash, salt, quicklime for 15 to 20 days. Over time, the color of the yolk becomes dark green with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the egg white turns to a dark brown, translucent jelly with a salty flavor. 90003 90002 Weird? You will never know the taste if you never try it. It will be a pleasant surprise for you. 90003 90148 90148 Century egg (before removing the shell 90150 90150 Century egg (after removing the shell 90020 Here are the steps to prepare the century eggs: 90021 90028 90029 90030 Cut 90031.Cut the eggs carefully into small pieces. Be gentle as it is quite soft. 90032 90029 90030 Cook 90031. Add half of them to the porridge at the early stage of cooking. 90032 90029 90030 Garnish 90031. Add the remainder at the final five minutes so that they will remain well-defined pieces after cooking. 90032 90045 90002 Century egg is alkaline, which helps the rice disintegrate quickly. They will eventually dissolve completely into the porridge if you cut them into very small pieces. That is why you should reserve some to add at the last minutes so that they remain as the whole piece when served.90003 90022 90171 90171 90023 90022 Others: ginger, scallion, salted eggs and lettuce 90023 90002 By now your may understand why the porridge is so delicious. It is more than just pork and century eggs in the porridge recipe. 90003 90022 90179 90179 Ginger 90023 90002 — Cut the ginger into fine julienne. 90183 — Use half of it to cook the porridge. 90183 — Soak the other half in water to reduce its strong flavor. Place it on top of the porridge as accompaniment. 90003 90022 90187 90187 Scallion 90023 90002 — Cut the scallion into small pieces.90183 — Marinate with light soy sauce. 90183 — Scoop a teaspoon of the marinated scallion on the porridge to serve. 90003 90022 90195 90195 Salted eggs 90023 90002 — clean the salted eggs thoroughly. 90183 — Place the raw eggs in the porridge and simmer together. (Much like making a hard-boiled egg). 90183 — Remove from the simmering porridge. Crack the eggs and cut into small pieces. 90183 — Return half of the egg pieces to the porridge and continue cooking. 90183 — Keep the remainder as the accompaniment to serve.90003 90022 Lettuce 90023 90002 — Cut the lettuce into strips. 90183 — Mix with salt, place it in a colander or strainer for 30 minutes. 90183 — Drained and squeezed dry the lettuce. 90183 — Place some lettuce at the bottom of the bowl. Pour the boiling porridge over it and serve. 90003 90002 This step is to remove the raw taste and excess water that affect the flavor of the porridge. 90003 90010 90214 90214 90011 90010 4. Simmer to the desired thickness you want 90011 90002 Follow the steps to cook silky and comforting, yet not sludgy or overly thick porridge: 90003 90002 — Use hot water to cook can reduce stickiness at the bottom 90183 — Boil the porridge with the traditional method if you do not have time constraints.The longer you cook, the silkier the texture will be. 90183 — Use high heat initially to break up the rice grains rapidly. 90183 — Reduce to a bare simmer, like preparing a stew. High heat can toughen the meat. 90183 — Stir the porridge occasionally, as the porridge can stick to the bottom of the pot. 90003 90227 90227 90229 90229 90010 5. Feast your eyes with beautiful garnishing 90011 90002 A drizzle of soy sauce and a few drops of sesame oil on the hot porridge make it an endless bowl of comfort.Garnish the porridge with the shredded pork, marinated spring onions, Century eggs. salted eggs, some shredded ginger, and freshly chopped scallions. 90003 90002 Check out this video- how to cut the scallion to garnish the porridge. 90003 90002 90030 Prep Time 90031 20 minutes 90003 90002 90030 Cook Time 90031 1 hour 90003 90002 90030 Total Time 90031 1 hour 20 minutes 90003 90010 Ingredients 90011 90022 For the rice 90023 90022 For the pork 90023 90028 90029 400 g pork loin, or chicken breast meat 90032 90029 2 teaspoons salt 90032 90029 1 tablespoon vegetable oil 90032 90045 90022 Other ingredients 90023 90010 Instructions 90011 90022 For the rice 90023 90269 90029 Rinse the rice with water twice.Soak the rice with water for three hours. Remove excess water. Mix the rice with two teaspoons of vegetable oil and one teaspoon of oil. Put it in a container and store it in the freezer overnight. The oil helps to achieve a silky texture of the porridge. 90032 90272 90022 For the pork 90023 90269 90029 Cut the pork loin into about ten cm length, about 2cm thick, 90032 90029 Marinate the pork loin. Put it in a ziplock bag or plastic container and keep it in the chiller for 12 hours. 90032 90029 Rinse the excess salt on the surface of the meat.Blanch the meat for a few seconds in boiling water to remove impurities and blood. 90032 90272 90022 For the lettuce 90023 90269 90029 Cut the porridge into strips. 90032 90029 Add a teaspoon of salt to it and mix well. 90032 90029 Drained away the water by placing it in a colander. 90032 90029 Squeeze the lettuce to remove any excess water. 90032 90272 90022 For other ingredients 90023 90269 90029 Cut the century egg into small pieces. 90032 90029 Cut the hard-boiled salted egg into small pieces.90032 90029 Cut the ginger into fine julienne. 90032 90029 Cut the scallion into 2-3 mm short sections. Marinate with some light soy sauce. 90032 90272 90022 To cook the porridge 90023 90269 90029 Fill a pot with 3.6 liters of water. Bring it to boil. 90032 90029 Add the marinated pork (after blanching) to the porridge. 90032 90029 Add the frozen rice into the boiling water over high heat. Keep the water boiling vigorously and stir continuously for about ten minutes. 90032 90029 Add half of the ginger, century egg, and the salted egg pieces.90032 90029 Reduce to low heat and simmer until the rice grains breaking up and the texture of the porridge becomes smooth and silky. 90032 90029 Remove the pork. Shred the pork into small pieces. 90032 90272 90022 To serve 90023 90269 90029 Place the lettuce at the bottom of the bowl. 90032 90029 Ladle the boiling porridge over the lettuce. 90032 90029 Place the shredded pork, ginger, marinated scallion, salted egg, century egg on the porridge. 90032 90029 Add a dash of ground white pepper and a few drops of sesame oil.Serve 90032 90272 90010 Recommended Products 90011 90002 As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 90003 90002 90022 Nutrition Information: 90023 90022 Yield: 90023 4 90022 Serving Size: 90023 4 servings 90183 90347 Amount Per Serving: 90348 Calories: 518Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 307mgSodium: 5617mgCarbohydrates: 25gFiber: 2gSugar: 1gProtein: 47g 90003 90002 90347 This data was provided and calculated by Nutritionix on 5/27/2019 90348 90003 90354 90354.90000 Pumpkin Pie Amaranth Porridge — My New Roots 90001 90002 90003 90002 Few things make you appreciate food more than being personally connected to it. I first tried harvesting amaranth in California, and quickly understood why it is such a precious (and costly) little seed. The grains are so incredibly tiny, and need to be fully separated from the husk, which takes, oh, 90005 forever 90006. The patience and attention to detail required to collect a measly few tablespoons took the better part of an afternoon, no exaggeration.However, the divine pleasure of actually consuming the cooked amaranth was unparalleled. Consequently, I do not absent-mindedly wolf down amaranth, or quinoa, rice, buckwheat, millet — any other grain for that matter. The little seed truly humbled me and for that I am grateful. Sometimes we need a visceral reminder of the abundance we experience on a daily basis, especially when it comes to what we eat. 90003 90002 90009 90010 What is Amaranth? 90011 90003 90002 Amaranth, like quinoa, is often lumped into the «grains» category, but it is in fact the seed of a cereal-like herb.The Aztecs greatly valued amaranth, and used it not only as a dietary staple, but also in their worship rituals. They must have recognized the extremely concentrated nutrition in this special, gluten-free seed, which in recent years has experienced a resurgence in popularity. 90003 90002 Amaranth can be used to fulfill protein and calcium requirements, and is especially helpful for those with consistently elevated needs such as nursing or pregnant women, infants, children, and those who do physically demanding work.For the same reason, it is also a very good food for those transitioning to a vegetarian diet. 90003 90002 Amaranth has an extremely high protein complex, with unusually concentrated amounts of 90005 lysine 90006, an amino acid rarely found in plants. A combination of amaranth and other low-lysine grain, such as wheat, creates a very high amino acid profile, even higher than those found in meats and other animal products. [1] 90003 90002 Are you still drinking dairy milk for calcium? Amaranth has got you beat; it contains more calcium, and the supporting calcium cofactors (magnesium and silicon) than milk.The calcium found in amaranth is therefore highly absorbable and easily utilized by the body. [1] 90003 90002 Amaranth is available at most health food stores and natural / gourmet grocery shops. Yes, it is a little expensive, but keep in mind how concentrated the nutrition is — in my opinion, it’s worth every penny. 90003 90002 90010 How to use Amaranth 90011 90003 90002 Amaranth is delicious when combined with other grains such as millet and quinoa to make a light and fluffy pilaf. Try it in taboule as a replacement for cous cous.Stir it into soups or stews for a protein boost. You may have even seen amaranth sold in puffed form, as a cereal or granola ingredient, but this is very easy to make yourself at home. Simply heat a skillet on the stove, add a couple tablespoons of uncooked amaranth, place a lid on top and swirl the pan until the seeds pop. You can combine puffed amaranth with nut butter and honey to make a delicious and simple energy bar. 90003 90002 90009 90010 Dessert for Breakfast 90011 90003 90002 The idea for this delectable porridge came from the desire to shake up my own amaranth routine.I used to love making it for breakfast, but I’ve lost interest recycling the same old flavours and toppings. Since my Banana Bread Pancakes were such a hit, I got to thinking about «dessert for breakfast», and Pumpkin Pie Amaranth Porridge was born. 90009 I also thought about how the flavours of pumpkin pie would work well with amaranth for most peoples ‘first experience, as it has a distinct flavour and takes some getting used to. The sweet, creamy, and luscious qualities of the pureed pumpkin and coconut milk will conceal everything but the amazing texture of the seeds themselves, which pop and crunch in your mouth.Consider this porridge the «gateway» dish to amaranth love — and a very sneaky way to eat vegetables for breakfast! 90003 90002 If you can not find amaranth, try using quinoa instead. 90003 90002 90010 A Note on Soaking 90011 90003 90002 All grains (rice, wheat, barley, quinoa, millet, amaranth …) are most nutritious and digestible if soaked prior to cooking. When we purchase grains in the store, they are in a sense, dormant (i.e. not growing), and therefore have all of their nutrients «locked up» waiting to be released when it is time to germinate.If we take the time to soak our grains in pure water 8-12 hours before cooking them, we not only release that dormant energy, but also the grains ‘inherent nutrients and greatly increase their digestibility. 90003 90002 It is not imperative that you soak grains, but to receive the highest amount of nutrition and experience optimal digestion, I highly recommend it. I know it is not always the easiest thing to remember to carry out these steps so far in advance during our busy days, but try to make it a habit and part of a new, healthy routine.90003 90002 90003 90002 Print recipe 90003 90009 90010 Pumpkin Pie Amaranth Porridge 90011 90009 90005 Serves 2 90006 90002 Ingredients: 90009 ½ cup amaranth, soaked if possible (minimum 8 hours) 90009 1 cup coconut milk, or water (you may need more if using un-soaked grains) 90009 1/3 cup pumpkin puree (preferably fresh, or canned) 90009 pinch of sea salt 90009 pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice) 90009 1/3 vanilla bean pod 90009 maple syrup to taste 90009 1/3 cup coconut flakes, toasted 90003 90002 Directions: 90009 1.Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal. 90009 2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken .90009 3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes. 90009 90003 90009 * * * * * 90009 90002 I also have some exciting news to share with you all. I am now teaching cooking classes here in Copenhagen, starting with an Ayurvedic Cooking class for yogis and those that would like to learn to prepare traditional and medicinal Indian-style food for a sattvic life. If you are living in Copenhagen, or traveling in the area, please feel free to contact me for more information.90003 90002 Peace and Porridge, 90009 Sarah B 90003 90002 Source: [1] Pitchford, Paul. Healing with Whole Foods. Berkeley, California: North Atlantic Books, 2003. 90003 90002 Copyright 2012 My New Roots at mynewroots.blogspot.com 90003 .90000 Life Changing Green Rice Porridge (Instant Pot, Vegan) 90001 90002 I do not use the term 90003 life changing 90004 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. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice. 90005 90002 90005 90008 The Cooking Method 90009 90002 I make this porridge in an Instant Pot.You can also make it in a thick-bottomed pot on the stovetop — no Instant Pot necessary. Although, that method requires more babysitting. Similar to this Instant Pot Congee with Brown Rice and Turmeric, you put your rice into the pot, add water or broth, walk away, and start daydreaming about toppings. 90005 90002 90005 90008 Let’s Talk about Toppings 90009 90002 Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced ​​thinly, drizzled with shoyu, and draped over the porridge.Sometimes I spike the whole situation with sriracha sauce, sometimes I do not. 90005 90002 90005 90008 Getting the Rice Porridge Just Right 90009 90002 I’ve settled on a ratio of brown rice to white rice that works really well. You’ll see that reflected in the recipe. It’s one part white jasmine rice to two parts brown jasmine rice. You can optionally pepper that rice blend with 1/4 cup of other quick cooking grains or pulses if you like — French lentils, adzuki beans, Job’s tears, etc. Or not, totally your call! 90005 90002 90005 90002 I know I say this often, but feel free to use this recipe and ratio as a jumping off point.Next time I might add a bunch of chopped herbs, and use another favorite broth in place of water. 90005 90002 I hope you love this rice porridge! It’s nutrient-packed and green. Simple to make. Made with whole foods. Delicious anytime of day. One pan magic. And, the perfect hearty, satisfying canvas to load up with your favorite toppings. 90005 90002 Lastly, for anyone looking for more Instant Pot recipe inspiration, I’ve set up an Instant Pot recipe category — all my favorite successes are featured there.Or, if you you’re on the lookout for goof soups & stews, here’s all the soup recipes. And, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1 Enjoy! 90005.