Frozen
1 litre
Serves 2-3
(Vegan)
Congee has been a long a time coming for me. It’s a simple staple loved across the world as a restorative remedy and ultimate comfort food. Congee is easy to digest, filling and helps to soothe an irritated stomach. It’s water content is high, along with it’s starch making it a great food to turn to when you’re not feeling so well.
Usually congee is a porridge style meal made using white rice, however I love to get a bit more nutritional bang for buck and have developed this recipe with black rice instead.
Black rice is significantly more nutritious than white or brown rice, boasting higher protein, iron, antioxidants and it’s also got loads of fibre. It holds up better in the freezer as well, retaining some of its bite/chewiness. An amazing swap!
My congee has been made using 4 kinds of mushrooms, as well as mushroom broth, tonnes of ginger, coconut aminos and sesame oil. A little sprinkle of yuzu furikake too - it’s delicious!
Serving suggestions:
Top with soft boiled eggs
Add a poached chicken breast, shredded or sliced
Swirl through chopped fresh coriander and your fav chilli oil
Ingredients:
Black rice, water, shiitake, oyster mushroom, portobello, king brown mushroom, ginger, coconut aminos, sesame oil, shallots, salt, pepper, yuzu furikake (white and black sesame seeds, sea salt, dried yuzu zest, nori)
The texture of congee usually comes down to personal preference. I like mine with a little extra water to loosen it when reheating.
Frozen
1 litre
Serves 2-3
(Vegan)
Congee has been a long a time coming for me. It’s a simple staple loved across the world as a restorative remedy and ultimate comfort food. Congee is easy to digest, filling and helps to soothe an irritated stomach. It’s water content is high, along with it’s starch making it a great food to turn to when you’re not feeling so well.
Usually congee is a porridge style meal made using white rice, however I love to get a bit more nutritional bang for buck and have developed this recipe with black rice instead.
Black rice is significantly more nutritious than white or brown rice, boasting higher protein, iron, antioxidants and it’s also got loads of fibre. It holds up better in the freezer as well, retaining some of its bite/chewiness. An amazing swap!
My congee has been made using 4 kinds of mushrooms, as well as mushroom broth, tonnes of ginger, coconut aminos and sesame oil. A little sprinkle of yuzu furikake too - it’s delicious!
Serving suggestions:
Top with soft boiled eggs
Add a poached chicken breast, shredded or sliced
Swirl through chopped fresh coriander and your fav chilli oil
Ingredients:
Black rice, water, shiitake, oyster mushroom, portobello, king brown mushroom, ginger, coconut aminos, sesame oil, shallots, salt, pepper, yuzu furikake (white and black sesame seeds, sea salt, dried yuzu zest, nori)
The texture of congee usually comes down to personal preference. I like mine with a little extra water to loosen it when reheating.
