Sunday, May 22, 2011
Sunday Brunch: Veggie Congee
1 cup Rice (white, Basmati, or Jasmine)
10 Cups Water or Stock (I used a blend)
2 cloves Garlic, mashed
1 tbsp Ginger (or more if dried)
1 cup Mushrooms (any type, preferably not white)
1/2 cup Carrots
1/2 cup Greens (peas, broccoli, etc.)
1/3 brick Tofu, crumbled or small cubes (medium or firm)
Congee is an Asian porridge that is made from rice instead of oats and is based on flavouring from vegetables or meats instead of adding sugars. Traditionally it is made with pork or chicken.
In a large pot, boil the rice and water together, stirring often. When it boils, turn it down to medium, add the garlic and ginger and cook for about 40 minutes to let the rice over-saturate with water, making sure you continue to stir often. Add the veggies and tofu, lower to simmer until the rice breaks down quite a bit and the water is soaked up. If it is too thick before it's cooked, add more water. If it is too watery, turn up the heat a bit to boil off the water.
Serve as is for a light flavoured breakfast, or add hot sauce, soy sauce or other flavouring for a meal later in the day.