A nutritious version of “Arroz Caldo”. Instead of using the usual white rice, we used high fiber & protein rich steel-cut oats and quinoa to make this hearty gingery congee. Added saffron to add more flavor, making this dish a savory one. This recipe is good for 4 to 6 servings.
▪︎ 1/2 cup steel cut oats
▪︎ 1/2 cup quinoa
▪︎ 3 1/2 cups water, add more if needed as you cook
▪︎ 3 thumb size ginger, finely minced
▪︎ splash of water or tbsp of neutral oil for sauteeing
▪︎ 2-3 tsp garlic powder
▪︎ 1 tbsp onion granules
▪︎ 2-3 tsp natural mushroom powder
▪︎ himalayan salt to taste
▪︎ vegan bouillon, optional
▪︎ 1 tsp turmeric
▪︎ 1 tsp saffron, optional
▪︎ chopped green onion
▪︎ crisp baked garlic flakes
▪︎ lime or calamansi (Philippine lime)
▪︎ On medium heat, pour splash of water or cooking oil in a pot, and once heated, start to saute ginger & turmeric for about few minutes
▪︎ Add the 3 1/2 cups of water, garlic & onion powders. Then the steel-cut oats, quinoa, natural mushroom powder & your choice of vegan bouillon.
▪︎ Cover and bring to a boil then lower the heat to simmer.
▪︎ Stir occasionally and scrape the bottom and sides of the pot and cook til both quinoa & steel-cut oats are cooked and have broken down into almost a pudding consistency. Then add salt.
▪︎ In between, you can do this. take a tiny pinch of the saffron and grind it into a fine powder using a mortar and pestle or a spice grinder. Transfer the powdered saffron into a small bowl, add 2-3 tablespoons of hot water (or hot liquid such as broth or stock), give it a gentle stir, cover and let it bloom for at least five minutes to bring out the color and aroma before adding it to the dish.
▪︎ Best when served warm with the above garnish. Enjoy !