Oatmeal Congee
This version of what is a traditionally high-carb porridge is easy to make whole grain and healthy.
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- Prep time
- 5 min
-
- Cook time
- 15 min
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- Servings
- 4 Servings
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- Serving size
-
3/4 cup porridge + 1 egg + 1 1/2 Tsp. scallions and cilantro
Ingredients
-
old fashioned rolled oats
- 1 cup
- 1 cup
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-
low sodium vegetable broth (low-sodium)
- 4 cup
- 4 cup
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-
soy sauce (reduced-sodium)
- 1 tbsp
- 1 tbsp
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white (button) mushrooms (sliced)
- 1 cup
- 1 cup
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lime juice
- 1 tbsp
- 1 tbsp
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nonstick cooking spray
- 1
- 1
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eggs
- 4
- 4
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green onion (scallion) (sliced )
- 2
- 2
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cilantro (finely chopped)
- 1 tbsp
- 1 tbsp
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Directions
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Add the oats, broth, and soy sauce to a sauce pan over high heat. Bring to a boil, then reduce to a simmer until the oatmeal is tender, about 10 minutes.
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Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes. Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.
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Clean the sauté pan, then add cooking spray. Fry the eggs until the yolks are just set.
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In a bowl, pour in 3/4 cup oatmeal porridge, top with a fried egg, and 1 1/2 Tsp. scallions and cilantro. Repeat for the remaining 3 bowls.