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                                                                  This thicker, vegetarian take on traditional Chinese rice porridge is just as comforting and simple to make. The brown rice gives the jook a hearty, nutty flavor, and stirring in gai lan at the end adds some texture and sweetness to this light, healthy dish. What to buy: Gai lan, also known as Chinese broccoli or Chinese kale, is a dark green leafy vegetable with stems that are crisp and slightly sweet. If you can’t find gai lan, substitute broccolini. Game plan: Feel free to add more garnishes like soy sauce, fried shallots, or roasted salted peanuts to spice up this dish. And if you want to include some protein, roasted tofu makes a good addition; you could also swirl in a beaten egg as the porridge cooks.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 cup low sodium vegetable broth
                                                                  • Yes No 1 cup long grain brown rice
                                                                  • Yes No 1 piece fresh ginger, skin on
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 4 oz gai lan
                                                                  • Place all ingredients except the gai lan in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook, uncovered, at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 1/2 hours.
                                                                  • Turn off the heat, add the gai lan, and stir until combined and the leaves are wilted. Let sit until the residual heat cooks the gai lan stems to crisp-tender, about 5 minutes. Taste and season with additional salt and pepper as needed.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
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                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

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