Friday, August 17, 2007

Tuna edamame porridge

Tuna Edamame Porridge
-White rice and red cargo rice (~3:1 ratio)
-some canned tuna (quantity to your liking)
-some frozen edamame (quantity to your liking)
- some wolfberry
-Salt and pepper to taste

Directions: ...(Note: All this happens in the rice cooker)
1. Washed rice grains, add in 2x the amount of water you would usually use when you cook rice.
2. Turn on the rice cooker. The first 5-10 mins will be as "peaceful" as cooking rice.
3. When you hear the lid starting to "make noises" and see some over-bubbling of fluid at the lid when the rice mixture starts to boil, lift up the lid and tilt it slighltly, allowing a small vent for "pressure release" while the rice porridge mixture is boiling in the rice cooker
4. Continue cooking and adjust water amount accordingly, depending if you like soupy rice porridge or thick rice porridge.
5. The last step is to add the canned tuna, wolfberry and edamame, (salt and pepper-option, just for taste) into the rice porridge and mix well.
6. Done! Is that nutritious and simple?