Chickpea Multigrain Porridge

Are you a little surprised by the name of chickpea and multigrain porridge? Don't be surprised, the taste of this porridge is quite good.

Chickpea Multigrain Porridge

The starch from chickpeas has a chestnut flavor.

Chickpeas are highly nutritious legumes that are rich in a variety of plant proteins and amino acids, vitamins, crude fiber, calcium, magnesium, iron and other ingredients. In addition, the seeds also contain adenine, choline, inositol, starch, sucrose, glucose and the like. Chickpeas contain more than 10 kinds of amino acids, including all 8 essential amino acids for the human body, and the content is more than 2 times higher than that of oats. Every 100 grams of protein contains 16.0g of glutamic acid, 4.6g of leucine and 4.6g of lysine. [3]

Use chickpeas to make porridge, the taste is sweet and soft

Ingredients for chickpea porridge

Chickpeas as needed 30g sorghum rice 20g rhubarb rice 50g Northeastern pearl rice

Chickpea and multigrain porridge recipe 1

1 Soak the chickpeas in cold water until soft

2 Put the sorghum rice, Northeastern pearl rice and chickpeas into the electric pressure cooker and set it to the porridge level. If it is a pressure cooker, cook it for 7-10 minutes after the steam comes on.

3 The pressure cooker stops emitting steam and you can serve the food.

Medical experts and food experts have given chickpeas high praise, believing that chickpeas are much superior to other beans in terms of the comprehensiveness of nutrients, biological value and digestion and absorption.

Ingredients: 150g rice 50g chickpeas

Ingredients: 1000ml water

Chickpea and multigrain porridge recipe 2

Soak in water until soft

Wash the rice

Put the rice and soaked chickpeas into the porridge pot and cook until done.

Remove from the pan

Tips:

Pearl rice from the Northeast is used, which is soft, sticky and has full grains. Adding other grains makes the nutrition more comprehensive.