INGREDIENTS
8 cups water
2 cups low-sodium vegetable broth
1 cup long-grain brown rice
1 (1/2-inch) piece fresh ginger, skin on and sliced into 2 pieces
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
4 ounces gai lan (also known as Chinese broccoli or Chinese kale), ends trimmed and very thinly sliced crosswise
2 cups low-sodium vegetable broth
1 cup long-grain brown rice
1 (1/2-inch) piece fresh ginger, skin on and sliced into 2 pieces
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
4 ounces gai lan (also known as Chinese broccoli or Chinese kale), ends trimmed and very thinly sliced crosswise
INSTRUCTIONS
- Place all ingredients except the gai lan in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook, uncovered, at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 1/2 hours.
- Turn off the heat, add the gai lan, and stir until combined and the leaves are wilted. Let sit until the residual heat cooks the gai lan stems to crisp-tender, about 5 minutes. Taste and season with additional salt and pepper as needed.
Brown Rice and Gai Lan Jook (Rice Porridge) Recipe
4/
5
Oleh
معتز
