Lotus Seed and Sweet Potato Porridge

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Lotus Seed and Sweet Potato Porridge

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 cups white rice -- soaked in water overnight

3/4 cup dried lotus seeds -- soaked in water overnight

8 dried black mushrooms

1 medium sweet potato -- peeled and cubed

2 cups green beans -- cut into 1-inch lengths

7 cups water

3 tablespoons thick Asian soy sauce -- (3 to 5

White pepper to taste

2 tablespoons minced cilantro

 

Lotus seeds are nutty in flavor and available in most Chinese markets or

specialty food stores. Although this dish is quick to prepare, you must start

the night before by soaking the rice and lotus seeds separately, in cold water,

refrigerating overnight. When ready to cook, drain the water from both.

 

1. Soak black mushrooms in hot water for 20 minutes, until softened.

 

2. Meanwhile, in a deep pot, combine drained rice, lotus seeds, sweet potatoes,

green beans, and water. Bring to a boil over high heat, stirring occasionally to

prevent sticking. Reduce heat to medium and continue cooking for 20 minutes.

 

3. Drain and rinse mushrooms and press out excess water. Cut into quarters and

add to pot. Stir in soy sauce, pepper, and cilantro, and continue cooking and

stirring for 5 minutes. (Add more water and soy sauce if a thinner soup is

preferred.) Serve hot in large soup bowls,

 

VEGAN

 

PER SERVING: 218 CAL (2% from fat), 6g PROT, <1g FAT (<1sat), 48g CARB, 644mg

SOD, 0mg CHOL, 3.1g FIBER,

 

 

 

Copyright:

" 2002 Front Porch Collection "

 

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Per Serving (excluding unknown items): 216 Calories; trace Fat (2.1% calories

from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0