Creamy Labneh Mushroom Spinach Pongal
While I love risotto, the texture, the comfort, I often find it too heavy and sometimes feel queasy because of how creamy it can feel. This recipe is made to cook a much lighter risotto. It is perfect as a savory breakfast, or lunch or dinner! Curd Chili Fleur de Sel adds a unique salty, mineral crunch and heat. It rounds off this dish perfectly!
✦ Ingredients
- 1 box of mushrooms of your choice (250g)
- 2 cups of Spinach
- 1 pre-measured Pongal pouch (One Pot Comfort Meal, use mild or spicy version according to personal preference)
- 1 tbsp ghee
- 1 tbsp Labneh
✦ Instructions
- Thoroughly wash and chop a box of mushrooms of choice
- Thoroughly wash and roughly chop Spinach
- Sautee mushroom until it browns slightly (3-5mins), add spinach to the mix
- Take 3-4 cups of water, add 1 pouch of pre-measured Pongal, along with 1 tbsp of ghee
- Once thoroughly cooked, turn off the heat and mash the pongal (esp. if cooked on a stove top). We are looking for smooth risotto texture. Mix in 1 tbsp of Labneh
- Serve with a sprinkling of Curd Chili Fleur de Sel
Can use your choice of seasonal veggies. Add protein like sauteed tofu, chicken or eggs to the mix. Each pouch of Pongal makes 3 servings (with 18g protein, 6g fiber). If pongal is cooked in an instapot or pressure cooker, the smooth, creamy, risotto texture is easier to achieve! Use 3.5 cups of water for instapot or pressure cooker.
