{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Slow-Simmered Brown Rice Porridge with Egg and Bok Choy",
 "description": "A breakfast porridge of brown rice simmered in broth and water with ginger, then finished with ribbons of egg and bok choy; about 320 mg of sodium a bowl.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H50M",
 "recipeIngredient": [
  "1 cup (190 g) medium-grain brown rice, uncooked, rinsed",
  "4 cups (960 g) low-sodium chicken broth",
  "4 cups (960 ml) water, for cooking the rice",
  "3 tsp (6 g) grated fresh ginger",
  "4 large eggs (200 g)",
  "4 cups (280 g) shredded bok choy, leaves and stems",
  "1 tbsp (14.2 g) low-sodium soy sauce",
  "4 medium scallions (60 g), sliced",
  "1 tbsp (9 g) sesame seeds, toasted",
  "¼ tsp black pepper (0.6 g)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Rinse the rice in a strainer until the water runs mostly clear. Put it in a heavy 4-quart pot with the broth, the water and the ginger."
  },
  {
   "@type": "HowToStep",
   "text": "Bring to a boil over high heat, stirring once. Turn the heat down until the surface bubbles gently, and set the lid ajar so steam can leave."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer 90 minutes, stirring every 15 minutes and scraping the bottom, until the grains have split and the porridge is thick and creamy. The house allows about a quarter longer than sea level for a simmer at 5,300 ft, where water boils near 203 °F (our kitchen practice: the held rule is for meat)."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the eggs in a bowl. Stir the porridge in a slow circle and pour the eggs in a thin stream so they set in ribbons. Stir in the bok choy and the soy sauce."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer 3 to 4 minutes, until the stems are tender and the egg is fully set, with no liquid egg left. An egg dish is done at 160 °F in the center (USDA)."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into four bowls. Top each with the scallion, sesame seeds and black pepper, and serve hot."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "312 kcal",
  "proteinContent": "16.7 g",
  "carbohydrateContent": "43.1 g",
  "fatContent": "8.8 g",
  "saturatedFatContent": "2.4 g",
  "sugarContent": "at least 1.7 g (1 row carries no value)",
  "sodiumContent": "321 mg",
  "fiberContent": "3.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/congee.jpg",
 "imageAlt": "Thick brown rice porridge with ribbons of egg and shredded bok choy, topped with sliced scallion, toasted sesame seeds and black pepper, in a bowl",
 "url": "https://asharedpalate.com/congee"
}