Congee is a nutritious, easy to digest meal, commonly eaten as breakfast
throughout Asia and especially suited to these cooler months. It is usually made with
ice but you can use a mixture of rice and whole grains such as barley, millet, or bulgur.
ptional add in’s increase the nutritional value. Shitake mushrooms stimulate the
immune system and are a good source of iron. Tofu is an easily digestible source of
protein and minerals, and Asian greens are members of the cruciferous family,
famous for potent anti-cancer properties.
1 Tbsp olive oil
1 chopped onion
1 Tbsp grated ginger
1/2 cup basmati rice and ½ cup of quinoa grains.
8 cups water
1 veggie stock cube
Handful shitake mushrooms
100 g tofu
1 bunch chopped Asian greens or Bok Choy or Baby Spinach.
Heat the olive oil in a large saucepan, add the onion and fry until soft. Add the grated ginger and stir. Add the rice or grains, water and stock cube, stir well, cover and bring to the boil. Reduce heat to a simmer and add shitake mushrooms and bean curd sticks. Cook, stirring occasionally for about 30-40 min, until the grains are soft and beginning to break apart. Add the Asian greens and cook for another 5 min, until they are tender but still a brilliant green. Serve warm, topped with a combination of the following garnishes: fresh or fried shallots, lemon juice, soy sauce or Braggs, chilli paste, toasted sesame seeds.
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