Recipes
Brown Rice and Green Tea Porridge
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- Categories: Eggs & Breakfast, Soups & Stews
- Servings: 6 change
- Calories per serving: 145
- Prep Time: 5 mins
- Cook Time: 60 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 145 | 7% |
| Fat 1g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Carbohydrates 30g | 7% |
A subtle, savory, restorative soup.
When I was in Hawaii in last November, I found pretty much all of the food available in Waikiki to be either over price, terrible quality, or both. Over the course of 6 days, eating 3 meals a day, I found only 2 exceptions - the take out pizzas available from Wolfgang Puck Express, and an incredible soup I had as a side to a meal at a Japanese BBQ joint. I noted the name of the dish on the menu, and hoped that I'd find a similar dish back home, considering that there is no shortage of Japanese restaurants in this glorious city I call home. Alas, no dice. I tried to Google the dish name in hopes of finding a recipe and also came up dry. The broth was savory, but not over powering, and the main features of the soup were generous amounts of both long grain brown rice and assorted fresh herbs. It was delicate and delicious. I almost forgot about it entirely... until I came across this recipe for Brown Rice and Green Tea Porridge a few days ago. It brought back memories of that amazing soup... I had to try it. Chagayu, or tea rice porridge, is a Japanese specialty, meant to bring the body back into balance, restore energy, and build strength. Traditionally eaten after a fasting period, or for breakfast, it appealed to me as a way to build strength during/after a cold or flu, as an alternative to oatmeal at anytime, as as a great winter dish when one is in the mood for something slightly bland but definitely still tasty.
Ingredients
- 1 cup short grain brown rice
- 1/4 cup firm brown or green lentils (yellow or red lentils will not work)
- 3 green tea bags No need to use expensive tea
- 1/2 tsp salt
- 6 cup water
Recipe Method
1- Rinse the brown rice in water. Put in a large pan with 6 cups of water and add salt. Bring to a boil, then lower to barely a simmer and add the tea bags and lentils. cover and let slowly simmer for about an hour or more. Stir occasionally.2- Take out the tea bags. If the consistency seems too watery, turn up the heat a tiny bit and simmer with the lid off. I cooked the consistency to a traditional porridge like texture, you may want to make yours more 'soupy'
3- This recipe makes 5-6 servings, when I made it, it fed 2 of us till we burst for 2 meals. The original poster suggested adding greens to it, but I took it as an opportunity to dig into some of the exotic looking pickled vegetables at our local Asian supermarket.
4- Served fresh, with a healthy dash of Furikake, pickled
5- If you put it in your fridge, it will become thick and almost gelatinous, be sure to add water to it when you reheat it.
