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Brown Rice Congee

by skating tomato (follow)
Healthy Recipes (298)      Vegan (122)     
This is my go-to medicinal, restorative recipe for when I am feeling a bit under the weather or in need of some comforting nourishment.

I call it my 'chicken soup' as I genuinely believe it has the same healing, rejuvenating properties in a tasty vegan form, and is easier on the wallet.

Congee is a popular cross between a porridge and a soup, and originates from Asia. They generally use white rice but I've adapted it to utilise the healthier variety.

You could alternatively use quinoa or barley as the base, but I've used brown rice here as it is easy to digest and loaded with B vitamins for energy.



Bowls 2
Mins 50

Ingredients
1/2 cup brown rice
2 cups vegetable stock
2 teaspoons ginger, grated
2 teaspoons ground turmeric
4 spring onions, finely sliced

To serve
coriander, roughly chopped
tamari soy sauce

Method
Place the brown rice a saucepan and dry cook for 1 minute or until fragrant.



Add the stock, ginger and turmeric and stir well.



Bring to the boil, then reduce to a simmer and add the spring onions.

Leave to simmer for 30-40 minutes or until rice is cooked and fluffy.



Divide between two dishes and top with a sprinkle of coriander and a drizzle of soy sauce.

Related
Super fried rice
Cauliflower rice

#Healthy Recipes
#Vegan
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