Veggie in Disguise Recipes

Rice Porridge with Bean Curd and Peas

(serves 2)


Ingredients

3 g (1 tablespoon) bean curd, chopped finely
5 g (3/4 tablespoon) peas
20 g (2 tablespoons) uncooked white or brown rice
500mL (2 cups) boiled chicken stock


Method

1. Cook rice with the chicken stock in a pot.
2. When rice becomes thick porridge, add in peas (mashed, if necessary) and simmer over low heat for 2 minutes.
3. Add the bean curd just before turning off the heat.
4. Cool and serve.

 

 

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