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Seaweed Porridge

Boil handful of brown rice with lots of water.

Add two big knobs of pounded ginger.

Add  a small handful of dried wakame.

Boil, then lower heat and cook for a couple of hours, until you see rice large, bloated, and mushy.

The longer you cook, the mushier the porridge, which is how we like it.

Add cut up several sheets of toasted nori into short thin strips,  slivers of chard (other other greens like kale or chard – but chard takes time to soften), thinly sliced red onions.

Turn off heat.

Add Braggs Amino Acid, sea salt, Braggs Sprinkle Seasonings (I have a picture of the two kind under Food For Thought – I believe the difference between the two is the kelp flakes in one).

Taste.

Cool and eat.

NOTE: By the time porridge is cooled, the grains soak more of the liquid, so when you are cooking, adjust water as to how creamy you want the porridge.

VERY DELICIOUS AND SO EASY.Porridge-Seaweed

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August 21, 2009 - Posted by | Recipes

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