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
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.
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.
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