Easiest Way to Prepare Delicious Red Amaranth Potato Rice Porridge with Chickpeas

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, red amaranth potato rice porridge with chickpeas. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Red Amaranth Potato Rice Porridge with Chickpeas is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Red Amaranth Potato Rice Porridge with Chickpeas is something that I have loved my entire life.

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

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

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

So that’s going to wrap this up with this exceptional food red amaranth potato rice porridge with chickpeas recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!