Brown Rice Congee with Stir-Fried Herbs
Congee is a traditional rice porridge. It’s commonly eaten at breakfast time, but can also be enjoyed any other time of day. It’s a great way to make a small amount of rice go a long way, and can be paired with meat, fish, veggies or eggs.
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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filtered water
- 2 quarts
- 1 l 920 ml
-
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brown sushi rice
- 1 cup
- 1 cup
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-
grapeseed or vegetable oil
- 1 tbsp
- 1 tbsp
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fresh ginger (peeled and finely julienned)
- 2 oz
- 57 g
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green onion (scallion) (trimmed and julienned into 1-inch-long pieces)
- 2
- 2
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red Thai chilies (stems and seeds removed, thinly sliced into rounds)
- 2
- 2
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cilantro (stems trimmed and coarsely chopped (about 1 cup))
- 1/2 bunch
- 1/2 bunch
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Congee de Avena
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Directions
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Fill a large pot with the water. Add the rice, cover, and bring to a boil over high heat. Reduce heat to medium, and continue to cook until the rice grains break down and the soup thickens, about 1 hour.
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Meanwhile in a small skillet over high heat, add the oil and stir-fry the ginger, scallions, and chilies until fragrant and lightly golden, 30-45 seconds. Add the cilantro and continue to stir-fry until just wilted, about 30 seconds more. Transfer to bowl.
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Ladle some congee into 6 individual bowls, and top each with about 1 Tbsp. of stir-fried herbs. Mix the herbs into the porridge to distribute the flavors. Serve.