Rice and Sweet Corn Porridge with Dried Scallops

Name: Rice and Sweet Corn Porridge with Dried Scallops
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Cuisine: Global
Ingredients: 1 celery rib, sliced 1/2 inch thick, plus 1/2 cup celery leaves; 1 large (large; 7 ounces) chicken thigh; 85 grams dried wood ear mushrooms, see Note; 2 ears of corn, kernels cut off, cobs cut crosswise into 1-inch pieces; 1 (2 inches) ginger, peeled and thinly sliced; 2 liters low-sodium chicken broth; 2 Tbsps Parmigiano-Reggiano cheese, freshly grated; 45 servings Salt; 28 grams dried scallops, see Note; 355 milliliters short grain or sushi rice, rinsed; 1 Tbsp tamari

You can never have too many morn meal recipes, so give Rice and Sweet Corn Porridge with Dried Scallops a try. This recipe serves 45. This recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 42 calories, 2g of protein, and 1g of fat per serving. A mixture of celery rib, scallops, wood ear mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Put the scallops and mushrooms in 2 small separate bowls and cover with water.

Ingredients you will need

Mushrooms

Scallops

Water

Equipment you will use

Bowl

Let stand at room temperature overnight.

In a small saucepan of boiling salted water, cook the corn kernels until just tender, about 2 minutes.

Ingredients you will need

Corn Kernels

Water

Equipment you will use

Sauce Pan

Drain.

In a large saucepan, combine the chicken broth, corn cobs, chicken thigh, ginger and sliced celery and bring to a simmer. Cover partially and simmer over low heat until the chicken is cooked through, 30 minutes. Strain the broth and reserve the chicken thigh. You should have about 5 1/2 cups of broth.

Ingredients you will need

Broth

Chicken Thighs

Whole Chicken

Celery

Ginger

Corn

Equipment you will use

Sauce Pan

Preheat the oven to 32

Equipment you will use

Oven

Measure out 1 cup of the broth and reserve. In a 3- to 4-quart casserole or Dutch oven, combine the remaining 4 1/2 cups of broth with the rice and bring to a simmer over moderate heat. Cover and bake for about 20 minutes, stirring occasionally, until the rice is tender and a thick porridge has formed.

Ingredients you will need

Hot Cereal

Broth

Rice

Equipment you will use

Dutch Oven

Oven

Drain the scallops and transfer to a small saucepan.

Ingredients you will need

Scallops

Equipment you will use

Sauce Pan

Add 1/2 cup of the reserved broth and bring to a simmer. Cover and simmer over low heat for 10 minutes. Using a slotted spoon, transfer the scallops to a plate.

Ingredients you will need

Scallops

Broth

Equipment you will use

Slotted Spoon

Remove any membranes, then thickly shred the scallops; cover.

Ingredients you will need

Scallops

Add the tamari to the cooking liquid in the pan and cover.

Ingredients you will need

Tamari

Equipment you will use

Frying Pan

Drain the mushrooms and cut off the knob ends.

Ingredients you will need

Mushrooms

Cut the mushrooms into 1/2-inch pieces.

Ingredients you will need

Mushrooms

Remove the meat from the chicken thigh and cut into 1/2-inch pieces.

Ingredients you will need

Chicken Thighs

Meat

Add the chicken, mushrooms, corn, the remaining 1/2 cup of reserved broth, half of the celery leaves and the cheese to the porridge. Season with salt.

Ingredients you will need

Celery Leaves

Mushrooms

Hot Cereal

Whole Chicken

Cheese

Broth

Corn

Salt

Spoon the porridge into bowls. Top with a little of the scallop-tamari broth. Scatter the shredded scallop and remaining celery leaves over the porridge and serve.

Ingredients you will need

Celery Leaves

Hot Cereal

Scallops

Tamari

Broth

Equipment you will use

Bowl