Use your left over Thanksgiving turkey for this warm and comforting Turkey Rice Porridge with Peanuts and Scallops. Makes a wonderful breakfast or brunch. | RotiNRice.com

Turkey Rice Porridge with Peanuts and Scallops

Use your left over Thanksgiving turkey for this tasty Turkey Rice Porridge with Peanuts and Scallops. Makes a wonderful breakfast or brunch.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Dish
Cuisine: Chinese
Servings: 8
Calories: 397
Author: Linda Ooi

INGREDIENTS

  • 12 cups turkey broth and a little more to dilute (2.8 liters)
  • 1 cup blanched peanuts (170g)
  • 16 red dates (rinsed and soaked for 20 minutes, drained)
  • 8 dried scallops (40g)
  • 2 cups rice (rinsed and drained) (460g)
  • 2 cups turkey meat (300g)
  • Salt to taste
  • Ground pepper to taste

Garnish

INSTRUCTIONS

  • Rinse and soak peanuts in a bowl for 30 minutes. Do the same for red dates and dried scallops in separate bowls. Drain.
  • Pour turkey broth into a large pot. Place pot on the stove and bring it to a boil. Add peanuts, red dates, and scallops. When stock comes back to a boil, reduce heat to medium low and allow it simmer for 30 minutes or until peanuts are slightly soft.
  • Add rice and turkey meat. Continue to cook for another 30 minutes. Season with salt and pepper. If porridge gets too thick at any point, stir in ½ cup (120ml) water or broth to dilute to preferred consistency.
  • Turn off heat and serve immediately in individual bowls. Sprinkle with green onions, ginger, and pepper. Drizzle with a few drops of sesame oil and soy sauce.

NUTRITION

Calories: 397kcal
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