Spinach Congee with Pine Nuts

Name: Spinach Congee with Pine Nuts
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice; 100g spinach; Pine nuts; 1200ml Shimizu; 1 tsp salt

by Seven nine stars

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

A bowl of porridge can not only bring people a healthy gastrointestinal state, but also porridge made with different ingredients can achieve different health effects. Don't underestimate it! Congee can be just a simple bowl of white porridge, and it can be ever-changing.
In Suzhou, ancestors for generations like to use porridge as breakfast to wrap their belly, with some peanuts, pickled dried radish, etc., delicious and delicious! In my house, we started using porridge instead of rice for morning and evening meals as early as more than ten years ago.
This healthy spinach porridge is suitable for all friends.

Ingredients

150g Rice
100g Spinach
Pine Nuts
1200ml Shimizu
1 tsp Salt

Spinach Congee with Pine Nuts

1. Wash the rice first, put it in a rice cooker, and then add an appropriate amount of water to start cooking the porridge.

2. Spinach is processed at this time. Wash the spinach.

3. Add appropriate amount of water to the pot, bring to a boil, add the spinach and blanch it

4. Then take out the spinach, rinse it with clean water, and drain the water.

5. Cut the drained spinach into chopped spinach.

6. In about 40 minutes, the porridge began to thicken. Add the chopped spinach at this time.

7. Add some salt to taste, cover and simmer for 1 minute.

8. Then put the spinach porridge in a bowl and put the pine nuts peeled in advance.

Tips:
Spinach should be blanched in advance, because the oxalic acid contained in it will affect calcium absorption, which is not good for children, pregnant women, and the elderly.
The amount of water added to the porridge is increased or decreased as you like. My family likes to drink a slightly thinner and thicker porridge. This amount of water is just right.