Parmesan Mushroom Rice

Parmesan Mushroom Rice (serves 2 to 3)

Looks like risotto but it ain't risotto. Taken from Plain Chicken.

Ingredients:

4 tbsp of butter
200g of white mushrooms
2 tsp of minced garlic
1 cup of raw rice
250ml of chicken broth
200ml of milk
0.25 cup of grated parmesan cheese
2 tsp dried parsley

Salt
Black pepper

Instructions:

1) Melt the butter in a skillet, then add the mushrooms and cook for around 4 minutes.

2) Add the garlic and rice (remember to wash it first) and cook for around 2 minutes.

3) Add the chicken broth, milk and a bit of salt. Mix well, then cover and let it simmer for around 20 minutes.

4) Add the parmesan cheese, parsley and black pepper, mix well, and serve.

Salmon Porridge

Salmon porridge (serves 2)

An improvisation from my previous post on plain porridge, this time with salmon.

Ingredients:

120g of rice
Water and/or chicken stock (with a rice-liquid ratio of around 1:7 to 1:8)
Dried scallops (optional)
200g salmon fillet, chopped roughly into cubes

Instructions:

1) Rinse the rice (at most twice).

2) Boil the water/stock, then lower the heat and add the rice in and salmon cubes in. If you want to add dried scallops, add them in now.

3) Once it boils again, lower the heat and let it simmer for 25 to 30 minutes. Stir it occasionally to prevent any rice from burning at the bottom of the pot and to help break the salmon into smaller pieces.

4) Porridge is ready.