Pumpkin and Meatballs Porridge

After 9 days of vegetarian diet and having rice for most meals, I suddenly miss porridge.  Since I have some leftover pumpkin after cooking Stir Fry Pumpkin with Miso, I cooked this porridge for weekend meal.  I added some broccoli for fiber and colour.

I cooked half this recipe enough for 3 and each has more than a bowl.

Verdict - tasty, fragrant porridge with long missed meat and sweet pumpkin.  

Recipe Source - Yum Yum Magazine No. 89

Ingredients

[serve 5-6]

500 gm minced meat

- marinate with 1/2 tsp each of salt and sesame oil, 1/4 tsp  each of pepper and sugar, 1 egg white and 1 tbsp cornstarch

1 bowl rice + 10 bowls water

300 gm pumpkin - peeled and cut wedges

50 gm dried scallop - rinsed

salt and pepper to taste

some broccoli florets - optional

 

1. Wash and soak rice in water for 1 hour.  Bring to boil, then add in scallops.
2. Lower heat to simmer until rice is soft.  Add in pumpkin to cool until both rice and pumpkin are very soft.
3. Add in meatballs and cook for a further 10 minutes.
4. Add in salt to taste.  Add in broccoli to cook [if using] until it turns bright green and cooked.
5. Off heat, dish up to serve.
   
    

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

I'm also submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours

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