Recipe of Thomas Keller Red Amaranth Potato Rice Porridge with Chickpeas

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, red amaranth potato rice porridge with chickpeas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Red Amaranth Potato Rice Porridge with Chickpeas is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Red Amaranth Potato Rice Porridge with Chickpeas is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook red amaranth potato rice porridge with chickpeas using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Red Amaranth Potato Rice Porridge with Chickpeas:

1. Make ready Half pressure cooker measuring cup of Thai white rice
2. Get Half pressure cooker measuring cup of Thai brown unpolished rice
3. Get Half pressure cooker measuring cup of dried chickpeas
4. Get 5 pressure cooker measuring cups of water
5. Make ready 1 large onion sliced
6. Take 2 medium-sized of potatoes
7. Take 1 medium-sized of carrot
8. Get Half pressure cooker measuring cup of green peas
9. Take Olive oil, Himalayan pink salt, white pepper and water
10. Take 220 grams bunch amaranth red spinach washed

Steps to make Red Amaranth Potato Rice Porridge with Chickpeas:

1. Half cup Thai White rice, Thai brown unpolished rice and dried chickpeas each into electric pressure cooker pot. Wash and rinse it, put 5 cups of water and cook for 28 minutes under cooking multigram moderate porridge selection.
2. Cut potatoes and carrot into cubes. One the induction cooker select stir-fry mode and set the temperature at 130°C. Heat up olive oil and stir-fry the onion using a wok, until it becomes soft.
3. Than add cubes of potato, carrot, a teaspoon of pink salt and pinch of pepper. Mix them well add enough water to cover the top of all the ingredients. Then, cover it with a lid and let it cooks for 20 minutes.
4. Add in half cup of green peas and simmer it for another 5 minutes. Switch off the power.
5. Boil the water in a steamer. Remove the root of washed red amaranth spinach and put it in the boiling steamer and steam it for 3 minutes. Transfer it to a porcelain bowl and cut it into small pieces with a pair of scissors.
6. Finally, pour the cooked rice and chickpeas from the electric pressure cooker pot into the wok, add steamed amaranth spinach and some olive oil into it. Mix them all well and transfer it to a plate. Ready to serve for 2 servings.

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