Congee is a savory, soupy rice porridge, traditionally served for breakfast in many Asian countries. By soaking the brown rice and processing it you cut down the cooking time, making this a quick, easy and very nutritious meal that can be served for breakfast but also lunch or a light dinner. Feel free to experiment with different vegetables such as mushrooms or chopped asparagus and make this your own!
(serves 1)
Ingredients:
- Soaked brown basmati rice (1/2 cup) (soak overnight)
- Small piece of kombu*
- ½ tsp sea salt
- 1 tbsp grated ginger
- 2 tbsp chopped green beans
- 2 tbsp chopped carrot
- ¼ cup chopped spinach or other greens
- 1 tbsp chopped coriander
- 1 tbsp chopped scallions
- 1 tsp toasted sesame seeds
- 1 (soft) boiled egg, chopped
- Sesame oil
- Tamari (or soy sauce)
Preparation:
- Place the rice in a food processor with a little bit of water and process until the rice is ground coarse.
- Put the rice in a sauce pan with the salt, ginger, beans, carrots and 2 cups water and boil on low heat for approximately 20 minutes. Stir from time to time to make sure it does not stick to the bottom of the pan and add water if required
- Stir in the spinach or other greens during the last few minutes of cooking.
- Pour into soup bowls and drizzle with a bit of sesame oil and tamari.
- Top with coriander, scallions, sesame seeds and the boiled egg.
Enjoy!
* Kombu is a sea vegetable that is high in iodine, iron, calcium, vitamin A and C and besides being a nutritional powerhouse which is great for thyroid function, it enhances flavor and helps make the brown rice more digestible. A small piece of dried kombu is enough for this recipe.
