Yields: 4-6 Cups
INGREDIENTS
- 4 cups white rice
- 6 - 7 cups chicken broth
- 2 garlic cloves
- 2 T ghee
- 1 t salt
- 1/2 cup white wine vinegar
- 2 T sugar
- 1/4 cup water
- 1/2 cup medley microgreens
- Black sesame seeds
- Scallions
- Red chili
- Chili oil
- Saffron
- Bring white wine vinegar, sugar and water to a boil - remove from heat and let cool to room temperature. Set aside
- Add rice, garlic, ghee and half of the broth to a pot and bring to a boil. Reduce heat to simmer, stirring occasionally for about 1 hour. Add more broth, a little at a time, to equal about 7 cups total so the consistency is porridge like. Add salt to taste
- Plunge microgreens in cooled pickling liquid, cover and refrigerate for 30 minutes until rice is done
- Serve in bowls, top with pickled greens and other optional garnish
