Vegetable Porridge

Name: Vegetable Porridge
Total time: 20 min
Yield: 690 g
Ingredients: Vitamin greens (baby leaf, raw) 20 g; Fresh broccoli 45 serving; Steamed kabocha squash 250 piece (1/4 whole); Onion 70 half (1/2 whole); Fresh carrot 100 piece (1/2 whole); Fresh eggplant 95 whole; Chicken tenderloin 40 g; Pork tenderloin 40 g; Beef round (grilled) 30 g

Cook 20 min 333 kcal

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Ingredients

Main ingredients

Vitamin greens (baby leaf, raw) 20 g
Fresh broccoli 0.5 serving
Steamed kabocha squash 1 piece (1/4 whole)
Onion 1 half (1/2 whole)
Fresh carrot 1 piece (1/2 whole)
Fresh eggplant 0.5 whole
Chicken tenderloin 40 g
Pork tenderloin 40 g
Beef round (grilled) 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 47.66 g 52%

Protein 33.47 g 37%

Fat 4.34 g 11%

Serving size 690g

Cooking steps

1

Wash the vegetables thoroughly and finely chop them.
2

Wash the rice and soak it in water for 30 minutes.
3

Put the rice and water in a pot and bring to a boil.
4

Once the rice begins to soften, add the chopped vegetables.
5

Cook over medium-low heat, stirring, until the vegetables are cooked and the mixture thickens into porridge.
6

Season with salt to taste.

Vegetable Porridge

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