Thursday, February 28, 2008

Tomato Mussels Porridge

This is another favorite in the house. I cook this very often.
Finally, I got the chance to snap a pix earlier and now I can blog an entry on this easy peasy meal.

When elf was growing fast into a toddler, I fed him plenty of this.

In this porridge, U get good source of complex carbohydrate & also beta-carotene. Add in some roasted meat and it becomes a great meal for growing kids (at least it is to me).

I started cooking dinner pretty late today and it was impossible to defrost meat of any kind.
Hence, my favourite ‘Prepared & Marinated Ready to Eat Chilli Mussels ‘comes in handy.
This tub of plump & succulent shellfish is always on standby in the fridge for occasions like today.

Tomato Mussel Porridge

Tomato Porridge
(Serves 4)

What U need:

  • 3tbsp Olive oil
  • 2 large Onions – sliced thinly
  • 1 bulb Garlic – sliced thinly
  • 2 cups Rice of your choice
  • 400g Tomato – chopped (U may use the tin variety)
  • 4 tbsp – Tomato puree
  • 5 cups – Vegetable stock (U may use the stock cubes)
  • 1 bunch – Coriander – chopped
  • Pinch of salt
  • Freshly ground pepper
  • Meat of your choice
  • Extra vegetable of your choice


  1. Sauté the onions & garlic in the olive oil for 5 mins or until soften.
  2. Add in the rice, chopped tomato, tomato puree, vege stock & coriander.
  3. Bring to the boil; reduce heat, part cover the pan & simmer for 20 mins or until the consistency U like, stirring occasionally.
  4. Flavour with salt & pepper accordingly.
  5. Serve immediately with meats & vegetable of your choice.
  • Use uncooked rice & cook until the rice fully absorbed the stock.
  • Add more tomato puree if U like yours very sour.

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