Rice Porridge with Mushrooms
Korean porridge or juk, is made by slow-boiling rice in water or broth. In this version, we use chicken broth and a variety of mushrooms, giving the porridge a delicious umami flavor. Warm, filling, and perfect for weeknight dinners.
Ingredients
1/3cup
White Rice1 cup cooked rice per 2 servings
3cups
Chicken Brothhave another 2 cups ready in case the rice dries outor Dashima Broth
1 3/4cups
Enoki Mushrooms
1cup
Shiitake Mushroom
1cup
Cremini Mushroom
1cup
Oyster Mushroomhand-torn into bite-size pieces
2Tbsp
Butter
1sprig
Fresh Thymejust the leaves
1clove
Garlic, minced
2Tbsp
Oyster Sauce
to taste
Sesame Oilfor serving
Nutrition Per Serving
Calories
322
Fat
14.0 g
Protein
11.0 g
Carbs
42.3 g