Seasonal TCM Dietetics — Spring

    Shiitake, Carrot & Poria Rice

    香菇胡蘿蔔茯苓飯 · Xiāng Gū Hú Luó Bo Fú Líng Fàn

    Spring Dampness with Spleen Qi DeficiencyNeutralJiangnan-inspiredRice bowl
    Shiitake, Carrot & Poria Rice — A savoury steamed rice bowl with mushroom, carrot and a small culinary amount of poria powder.

    A savoury steamed rice bowl with mushroom, carrot and a small culinary amount of poria powder.

    Prep
    10 min
    Cook
    25 min
    Total
    35 min
    Yield
    3 servings

    Ingredients

    • 180 g short-grain rice, rinsed
    • 10 g food-grade poria powder
    • 100 g carrot, finely diced
    • 100 g shiitake mushrooms, diced
    • 360 ml water
    • 1 tbsp light soy sauce
    • 1 tsp sesame oil
    • 1 spring onion, sliced

    Method

    1. 1Whisk poria powder into the measured water until smooth.
    2. 2Combine rice, poria water, carrot and shiitake in a rice cooker or covered pot.
    3. 3Cook until liquid is absorbed and rice is tender, then rest covered for 5 minutes.
    4. 4Fluff with soy and sesame oil and finish with spring onion.

    Nutrition (approx.): ~250 kcal per serving · 1 bowl (~250 g)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.