Name: Slow-Cooker Brown Rice Porridge
Total time: 15 min
Yield: Makes: 2 bowls
Ingredients: 4 cups (960 ml) vegetable broth; Reduced-sodium, GF tamari or red miso; 1 cup (180 g) short-grain brown rice; 1 sheet nori, snipped or crumbled into bite-size pieces; 2 scallions, white and light green parts, sliced; 1 teaspoon toasted sesame oil (OF: 1 teaspoon tahini mixed with ¼ cup/60 ml broth); Toasted sesame seeds; 1 carrot, diced; 2 garlic cloves, minced; 1½ cups (360 ml) water

Preparation info

Makes:
2 bowls

Difficulty
Easy
Ready in
15 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This slow-cooker rice porridge is based on the Korean staple juk, which comes in dozens of variations. This dish is designed to be a make-ahead breakfast that cooks while you sleep, then stays warm until you’re ready to eat. You can also eat it as a light dinner or snack.

Ingredients

1 carrot, diced
2 garlic cloves, minced
1 teaspoon toasted sesame oil (

Method

If your slow cooker has a sauté setting, turn it to high (if not, do the first two steps in a saucepan on the stove). Add the carrot, garlic, and sesame oil. Cook, stirring often, until the carrot starts to soften, about 5 minutes.
Stir in the rice. Cook for 5 minutes.
Add the broth and water. Turn the slow cooker to low, cover, set for 8 hours, and g

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Slow-Cooker Brown Rice Porridge

Ingredients

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