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Rice porridge with mushrooms and winged kelp

wakame butter rice porridge
A delicious and healthy vegan-friendly breakfast, lunch or dinner.
Makes 4 portions

Ingredients:

225g short grain rice
1180ml water
10g dried mushrooms
80g oyster mushroom
150g chestnut mushrooms
2 small sheets of sugar kelp
5g dried winged kelp leaves
2tsp salt
2tbsp vegetable oil
1tbsp sesame oil
2tbsp sesame seeds

Directions:

1)
Wash rice and then soak for 30 min
2)
Soak winged kelp in the cold water
3)
In the sauce pan heat up sesame oil, toss rice for 2min and then cover with water.
4)
Add dry mushrooms, sugar kelp and salt, simmer for 15min
5)
Clean and chop mushrooms then fry them until golden brown with vegetable oil, reserve some for garnish
6)
Drain, rinse and pat dry winged kelp, then add to the porridge together with fried mushrooms and continue simmering for 15min
7)
Total cooking time for porridge should be around 25min or until rice grain is soft.
8)
Transfer porridge into the bowls, decorate with reserved mushrooms and sprinkle with sesame seeds

Recipe product

Get creative and get cooking with this vegetable from the sea! Winged kelp, similar in flavour and texture to the Japanese Wakame – is a nutritious superfood hand harvested in Lofoten.
kr70
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