Quinoa Congee with Turkey and Mixed Mushrooms
Description
Indulge in the comfort of this heartwarming congee variant, blending the nuttiness of quinoa with the succulent flavors of turkey and a medley of mushrooms.
This dish is a delightful twist on traditional Chinese congee, offering a lighter yet equally satisfying meal. With its easy preparation and nourishing ingredients, it's perfect for a cozy meal any time of the day.
To Serve:
Drizzle of toasted sesame oil
Chopped spring onion, green parts
Chili oil or flakes (optional) for added heat
Method
Step 1
In a pressure cooker or rice cooker (using the multi-cook setting), combine the quinoa and broth. For those using fresh mushrooms, add them directly; if using dried mushrooms, include them with their soaking liquid for added flavor.
Step 2
To the cooker, add the turkey slices, grated ginger, chopped spring onions (white part), white pepper, and a pinch of salt. If necessary, slice the soaked mushrooms before adding them.
Step 3
Cook for 20 minutes, allowing for a natural release of pressure.
Alternatively, if cooking in a saucepan, bring the mixture to a boil, then reduce to a simmer, covering partially. Cook for about 30 minutes or until the quinoa is tender and has begun to release its starches, stirring occasionally to prevent sticking.
Step 4
Divide the congee into bowls. Finish each serving with a drizzle of toasted sesame oil and a sprinkle of chopped green spring onions. Offer chili oil or flakes on the side for those who appreciate a spicy kick.
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Categories
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