Congee is a sort of East Asian risotto/rice porridge. It’s usually made with uncooked rice but this is quicker and is a great recipe for using leftover rice. It’s delicious, uses one pot and involves minimal chopping. Vegan.
Serves 1
Ingredients:
For the congee:
Dried Shiitake mushrooms (I used one large and one small, but use more if you like)
About 200g of cooked rice (I used leftover egg fried rice)
450ml water
Veg stock cube
5 dried soya chunks, optional. (You can get them from Saffron Wholefoods at Saffron Walden Market)
About 70g sliced water chestnuts
2 slices fresh ginger
For topping:
Fresh basil
1-2tsp Extra Virgin Olive Oil with Garlic or Yorkshire Rapeseed Oil with Garlic
1-2tsp Extra Virgin Olive Oil with Chilli or Yorkshire Rapeseed Oil with Chilli
1-2tsp Organic Toasted Sesame Oil
2-3tsp soy sauce
Other topping options:
Sriracha
Chilli, Garlic & Ginger Bread Dipper
Oak Smoked Yorkshire Rapeseed Oil
Extra Virgin Olive Oil with Basil
Sesame & Soy Dressing
A Hot Star Honey Sauce
Carolina Reaper & Honey Sauce
Coriander
Spring onions
Instructions:
- Put the water, stock cube and mushrooms in a large saucepan and bring to the boil with the lid on. Then turn the heat off and leave for 15 mins.
- Add the rice, soya chunks and water chestnuts. Bring to the boil again.
- Simmer on a low heat with the lid on for 15 mins.
- Remove the mushrooms and slice them.
- Serve the congee in a bowl and arrange the mushrooms on top. Drizzle with the oils and soy sauce. Add the basil garnish.