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11 INGREDIENTS5 STEPS30MIN

Rice Porridge with Mushrooms

5.0
3 Ratings
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Seung Hee Lee
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Korean porridge or juk, is made by slow-boiling rice in water or broth. In this version, we use chicken broth and a variety of mushrooms, giving the porridge a delicious umami flavor. Warm, filling, and perfect for weeknight dinners.
30MIN
Total Time
Seung Hee Lee
Pop-up guru, nutritionist, natural wine lover.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

Rice Porridge

1 cup
Cooked  White Rice
3 cups
Chicken Broth
have another 2 cups ready in case the rice dries out
or Dashima Broth

Mushrooms

4 oz
Enoki Mushrooms
4 oz
Shiitake Mushrooms
4 oz
Cremini Mushrooms
4 oz
Oyster Mushrooms
hand-torn into bite-size pieces
2 Tbsp
1 sprig
just the leaves
1 clove
Garlic , minced
2 Tbsp
Oyster Sauce
to taste
Sesame Oil
for serving
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Nutrition Per Serving

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CALORIES
553
FAT
14.4 g
PROTEIN
15.7 g
CARBS
92.8 g

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Cooking Instructions

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Nutrition Per Serving
Calories
553
% Daily Value*
Fat
14.4 g
18%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
39.5 mg
13%
Carbohydrates
92.8 g
34%
Fiber
6.1 g
22%
Sugars
6.5 g
--
Protein
15.7 g
31%
Sodium
1883.1 mg
82%
Vitamin D
0.8 µg
4%
Calcium
55.9 mg
4%
Iron
6.5 mg
36%
Potassium
985.3 mg
21%
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