Nutritious Brown Rice and Vegetable Beef Porridge
Heartwarming Recipe for Beef and Vegetable Porridge with Brown Rice
As the seasons change, my husband’s lymph nodes have been a bit swollen, and he feels like a cold is coming on. He complained about his throat hurting when swallowing, so I decided to make porridge for dinner! Luckily, I had beef and brown rice at home, so I opted to make a beef and vegetable porridge with brown rice. : ))
Porridge Ingredients
- 3 cups brown rice (soaked for 1 hour, soaking for more than half a day is recommended)
- 1/2 king oyster mushroom
- 1/4 head broccoli
- 1/4 carrot
- 100g beef (bottom round is good)
- 1/2 pack enoki mushrooms
- 2 Tbsp sesame oil
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
- Water (as needed)
Cooking Instructions
Step 1
First, let’s prepare the brown rice, the star of our porridge. Rinse the brown rice thoroughly and soak it in water for at least 1 hour. Since brown rice takes a longer time to cook, for an even softer and more delicious porridge, it’s best to soak it for more than half a day. If you’re short on time, you can mix in some white rice or use only white rice.
Step 2
Next, we’ll prepare the vegetables that will add flavor and texture to our porridge. Use whatever vegetables you have on hand, such as king oyster mushrooms, broccoli, and carrots. Wash them clean and finely chop them into small pieces suitable for porridge. Trim the root ends of the enoki mushrooms and separate them into thin strands.
Step 3
Now for the protein: the beef. The cut of beef doesn’t matter much for this porridge, so any beef you have at home will work. Pat the beef dry with paper towels to remove excess moisture, then mince it finely.
Step 4
We’ll also add some bok choy for a vibrant green color. Wash the bok choy under running water, blanch it briefly in boiling water, then squeeze out the excess water and chop it finely. This will not only make the porridge visually appealing but also add a pleasant crunch.
Step 5
Heat a pan over medium heat and add 2 tablespoons of sesame oil. Add the minced beef and stir in a pinch of black pepper and 1 tablespoon of cooking wine. Stir-fry the beef, breaking it up to prevent clumping, until it’s just browned. Once lightly cooked, remove it from the pan and set aside on a separate plate.
Step 6
In the same pan, add a little olive oil and toss in all the chopped vegetables: king oyster mushrooms, broccoli, carrots, and enoki mushrooms. Sauté them together until the vegetables become slightly translucent. Do not add any seasoning at this stage.
Step 7
Once the vegetables are somewhat cooked, add the browned beef back into the pan. Stir everything together and cook for another minute to further develop the flavors.
Step 8
Now, pour plenty of water over the sautéed beef and vegetables. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer gently.
Step 9
Since brown rice requires a longer cooking time, stir the porridge occasionally to prevent it from sticking to the bottom of the pot, adding more water little by little as needed. Continue to simmer until the brown rice is tender and has broken down, which can take about 1 to 2 hours. (Tip: Soaking the brown rice for a longer period will significantly reduce the cooking time.)
