Vegetable Congee
By Tiffy Cooks
I made myself this delicious Vegetable Congee as part of a breakfast set this week: it's nutritious, fragrant, and above all, super healing. This congee recipe is packed full of veggies and so good paired with all sorts of dishes, from pickles to Miso Salmon. My secret to super flavorful congee: Kai Dong Sauces! Come make this recipe with me so the next time you're feeling low, you know what to do!
Ingredients
- 2 cups cooked rice
- 5 cups vegetable stock
- 1 cup chopped carrots
- 1/2 cup chopped broccoli
- 3 stalks green onions chopped, separate whites and greens
- 10 shitaake mushrooms chopped
- 2 tbsp Golden Shallot Oil
- 1 1/2 tbsp Four Season Scallion Sauce
- 1 tsp white pepper adjust to own spice level
- Salt to taste
- 2 eggs beaten, optional
Instructions
- In a pot, add in Golden Shallot Oil, Four Season Scallion Sauce, mushrooms, green onions. Saute for 3-4 min or until mushrooms have softened.
- Add in rice and vegetable stock. Break up the rice and bring to a simmer.
- Let simmer on medium heat for 10-15 min, or until rice has softened. Keep an eye out and stir occasionally to prevent it from sticking to the bottom and burning.
- Add in the rest of the veggies, season with white pepper, let simmer for another 10 min until carrots have softened.
- Turn the heat off, drizzle in the (optional) eggs in a swirl, let it set for 30 seconds, then mix everything.
- Season with salt if needed - normally I like the congee more bland because the side dishes are a bit more salty.
Notes
You can add in any vegetables of your choice. Sometimes I add in corn, zucchini, or any other seasonal vegetables!
Nutrition
Calories: 264kcalCarbohydrates: 43gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 82mgSodium: 1402mgPotassium: 323mgFiber: 2gSugar: 7gVitamin A: 6249IUVitamin C: 13mgCalcium: 37mgIron: 2mg
