Congee

Vegan | Simple | Comforting

Congee; rice porridge; good stuff. Call it what you will, it’s a must for at least one breakfast (or dinner) of your life.

We are savory folks at breakfast time. Pancakes and syrup for brunch? Negative. The closest we get to sweet breakfast food is this. A typical weekend morning is all about polenta, eggs in red sauce , or potatoes. When we picked up some pao cai from Gnomestead Hollow, they suggested pairing it with congee. We’d never had congee before, but we did have some arborio in the pantry. Win!

You can eat the congee plain, or spruce it up however you like. We added browned Smiling Hara Miso Ginger Tempeh and corn kernels during the last few mintes of cooking. We topped with jalapeƱo rings, cilantro, sliced scallion, chili sauce, and gomasio, and served it with a side of pao cai. Think of it as oatmeal or risotto, and add whatever you have available. If you want to make it extra breakfast-y, add a six minute egg (you can find the instructions for the egg here). Heck, add berries, nut butter, and chocolate if you want. Or, go full on savory with onions and peppers.

Print Recipe
Congee
Cook Time 60 Minutes
Passive Time 60 Minutes
Servings
People
Ingredients
Cook Time 60 Minutes
Passive Time 60 Minutes
Servings
People
Ingredients
Instructions
  1. In a large heavy bottom lid, add stock, water, and rice.
  2. Bring to a boil, and reduce heat to low. Leaving lid halfway on and stirring occasionally, cook for 60-70 minutes.
  3. Season to taste with salt and pepper.
Recipe Notes

*Add more water during the last few minutes of cooking to reach desired consistency.
*Cooked add-ins may be added at the end and warmed through.

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