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Pumpkin Porridge with Wolfberries

Monday, January 11, 2010

 

 

 

Do you believe that i have had the pumpkin for over two months? Ha, it’s a wonder they manage to stay edible all the while. I had read somewhere that pumpkin could store very well in the freezer, and so i did it. After so many days that passed, when i finally dug them out from way inside the freezer, they remain quite fresh, except being darker in colour.

Still, wanting to be cautious, incase they had turn bad, even though i couldn’t see from the appearance, i cook two little chunks in boiling water and tried them. Phew, they still tasted the same, sweet and flavourful. Rest assured, the fate of those little pumpkin chunks were decided. Into my stomach they would go. Hahaha!

Well, no worry, they wouldn’t be alone. Some porridge and wolfberries would accompany them. Hehe!

And so, that’s how this story ends; a nutritious meal for a new day! Yum!

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Pumpkin Porridge with Wolfberries

( serves 2 )

Ingredients:

 

1 bowl               cooked white rice

500 ml              water

80 g                    pumpkin, cubed

1 tbsp                wolfberries

some                  salt to taste

 

Method:

1.    Put cooked rice and water into pan and bring to boil.

2.    Reduce to low heat and simmer for 15 minutes. Stirring occasionally.

3.    Add in pumpkin and cook for another 15 minutes.

4.    Wash wolfberries with cold water and add into porridge. Cooked for another 5 minutes.

5.    Add salt to taste and off heat. Serve.

 

 

 

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