Three Grains Hopeful Porridge

These days, I am inspired to cooking healthy meals with whole grains that I buy in bulk. Grains are wholesome and nutritious—they are high in carbohydrates and fiber which provide energy to your brain and muscles. They are great with soup and stews or as a side dish. I was thinking of someone dear when making this porridge. I've added his favorite ingredients (corn and carrots) to give the porridge a natural sweetness and color.

Top: barley, millet, wheat

Ingredients:
2 cups organic chicken broth
1/4 cup millet
1/4 cup whole wheat
1/4 cup barley
1/2 cup corn
1/4 cup carrots
salt and pepper to taste
1 bay leaf
1 tsp. dry herbs (marjoram, thyme, rosemary)
1 egg, beaten
Method:
1. Wash grains and soaked in water with a pinch of salt overnight. Rinse under running water and set aside.
2. In a large pot add chicken broth, grains, corn, carrots, bay leaf and herbs. Bring to a fast boil for about 10 minutes uncovered. Remove any foam on top with spoon. Turn heat down to simmer and cook until water has reduced and grains are soft not grainy. Stir in beaten egg and let it cook for another minute, season with salt and pepper. Dish out into individual bowls and serve warm.
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Beef Porridge/Congee

Congee or porridge makes a wonderful meal for breakfast or a mid-day meal. It is easily digested and nutritious.The trick to a smooth congee is to presoak the rice overnight with some oil and salt.
Ingredients:
1 cup rice, presoaked overnight with a few drops of oil and salt
½ lb beef steak, minced
1 piece ginger
8 cups beef or chicken stock
1 bunch cilantro, chopped coarsely
1 bunch scallion, chopped coarsely
salt and pepper to taste
Method:
1. Rinsed rice in running water and pour into a large pot. Add stock and ginger and bring to boil on high heat. Simmer on low and stir to prevent rice from sticking to the bottom. Continue to cook until liquid has reduce and rice is cooked through. Add more stock if you like a watery consistency.
2. Bring to boil on high and stir in beef to cook and add the herbs before serving. Season to taste and serve warm.
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Pork and Gingko Porridge

The Chinese word for rice porridge or congee is "Jook." My son's fiancee asked me for a recipe for jook today. Oh dear, it never cross my mind to post porridge or congee on my blog. I guess it's not really a fancy looking dish as it is really boiled rice with a large volume of liquid. The goodness of the porridge depends on the ingredients you add in to cook. It could be fish, pork, chicken, beef, Chinese herbs and vegetables. You can even have it plain and have it with leftovers. I normally presoaked my rice overnight with salt and oil. This makes the rice to break up easily and the oil gives it a smooth consistency when cooking. I love mine plain with preserved bean curd.
Ingredients:
1 cup rice
a pinch of salt
¼ tsp. oil
¼ tsp. sesame seed oil
½ tsp. cornstarch
1 cup lean pork, sliced thinly
½ cup lean ground pork (optional)
10 gingko nuts (fresh or frozen)
1 box organic chicken broth (32 oz.)
5 pieces of ginger, sliced thinly
spring onions, cilantro, chopped finely for garnishing
2 shallots (optional, for garnishing)
salt and pepper to taste
Method:
1. Wash rice and pre-soak with a pinch of salt and 1/4 tsp. of oil. Cover and leave overnight. Season pork with cornstarch. Rinse off water from the rice and add to a deep pot. Add 1/2 the ginger and 8 cups of water/stock for a thicker congee (about 10 cups for a thiner congee)
2. If using fresh gingko nuts--crack shell and peel outer skin and cut in half, removing the green pit in the center. Add this to the pot. Turn heat on high and bring to a boil without the lid for about 15 minutes or until the water has reduce to half and the rice is starting to break open. Cover lid and simmer on low.
3. If you are using shallots--remove skins and slice thinly, toss it with salt and a little water. Heat pan with some oil, drain off excess water and fry till it turns golden brown. Drain on paper towels for later use.
4. Add the meat and turn heat to low to simmer. Stir it occasionally and add more stock or water for a thiner porridge. Season to taste and garnish with spring onions, cilantro and shallots and a few drops of sesame seed oil.
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