This dish is college-friendly because it is cheap, easy and needs only "a proper" cooking utensil-electric kettle.
Ingredients:
"Porridge"
- 300 gram pumpkin, diced into small cubes
- 1/2 carrot. diced into small cubes
- 30 gram brown rice powder
Toppings
*You choose your topping, personally I used the ones listed below:
- 6 cherry tomatoes, diced
- 1/2 broccoli, cut into small florets
- 1/2 carrot, sliced
- 1 tbsp goji berries
Seasoning
- Mix spice
- Mix herb
- Ground ginger
Procedure:
- Cook diced pumpkin and carrot in water. Use the water to cook the veggies for 2 minutes, then rinse with cold water.. Use the remaining water to cook the brown rice powder into a thick paste.
- Mash the pumpkin and carrot. Add in hot water if necessary to facilitate the mashing process. Mix in the seasonings. Mix in the brown rice paste.
- Mix in the veggies and goji berries. Sprinkle extra herbs/spices if necessary.
Serves one.
This dish is very easy, cheap and filling.
You can vary the flavour. Here are my suggestions:
-Add in pepper and chilli flakes for some extra heat on your tastebuds.
-Add in curry for curry porridge.
-Add in 1/2 tsp sesame oil and 1/2 tsp soy sauce for some Asian flavour.
The nutritional breakdown is as follows: (I obtained it from this site)
P/S: Now here's a reason to tell meat eaters that we don't need meat for iron and protein (I don't know where does the iron come from though)
With 16 grams of fiber and almost 10 grams of protein, this is certainly a filling lunch which will keep you going for long-important for uber-busy college students!
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