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Amaranth Quinoa Congee (Porridge)

This delicious and nutritious recipe excerpt is taken and adapted from The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing by one of our Culinary Tastemakers Sophia Nguyen Eng.

Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 5-7

This recipe excerpt is taken and adapted from The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing by Sophia Nguyen Eng. Used with permission from Chelsea Green Publishing. Available in print and ebook wherever books are sold. Get to know Sophia in our Culinary Tastemakers Spotlight.

Ingredients

  • 1/2 cup (190g) jasmine rice or glutinous rice

  • 1/4 cup SIMPLi Amaranth

  • 1/4 cup SIMPLi Tri-Color Quinoa

  • 8 to 10 cups (2–2.4L) Gelatinous Chicken Bone Broth (page 48) or spring water

  • 1 pound (450g) bone-in, skin-on pasture-raised chicken breasts or thighs

  • 2 or 3 garlic cloves, minced

  • 1 tsp grated fresh ginger

  • SIMPLi Peruvian Pink Salt and ground black pepper

  • Optional toppings: sliced scallions, chopped fresh cilantro, Crispy Fried Shallot, sliced fresh ginger, fish sauce Fermented Anchovy Sauce (page 70), tamari, Lemongrass Chili Oil (page 90)

SIMPLI REGENERATIVE ORGANIC CERTIFIED® AMARANTH

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SIMPLI REGENERATIVE ORGANIC CERTIFIED® TRI-COLOR QUINOA

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Instructions

  1. Put the rice in a bowl, cover with water, and soak overnight. Drain, rinse the rice under cold running water, and drain again. Repeat until the water runs clear. For a smooth porridge, put the rice in a strainer, set it over a bowl, and put it in the freezer for 2 hours.

  2. In a large pot, bring the broth to a boil over high heat. Add the chicken, garlic, and ginger, reduce the heat to medium-low, cover, and simmer for 30 to 45 minutes, until the chicken is fully cooked and falls off the bone. Using tongs, transfer the chicken to a cutting board and, when cool enough to handle, slice the meat, discarding the bones.

  3. While the chicken is cooling, increase the heat to medium-high and add the uncooked rice, amaranth, and tri-color quinoa to the pot. Cook, stirring occasionally, until the rice is fully cooked and has the desired consistency, 30 minutes to 1 hour. Add more liquid for a more soup-like consistency or continue to simmer to thicken up to the consistency of porridge.

  4. Return the sliced chicken to the pot. Season with Peruvian pink salt and pepper to taste. Serve hot, with your desired toppings.

Variations

By adding additional grains to your porridge, you can increase the nutrient density and make a more satisfying and nourishing dish. I recommend substituting one of the following grains for half of the rice:

  • Brown rice adds a nutty flavor and extra fiber to your porridge.

  • Quinoa is high in protein and provides a slightly crunchy texture.

  • Steel-cut oats are less processed than rolled oats and add a pleasantly chewy texture.

  • Millet is a gluten-free grain that is high in protein and has a slightly sweet flavor.

  • Buckwheat is another gluten-free grain that adds a nutty flavor to porridge.

  • Amaranth is a tiny grain that is high in protein and has a slightly sweet and nutty flavor.

Learn more about Sophia Eng and her delicious recipes and purchase her new cookbook at: https://sprinklewithsoil.com/

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