CONGEE WITH VEGETABLES AND FRESH HERBS
In many parts of the world, breakfast is a savory affair. Throughout Asia, hearty congee is a favorite morning dish, eaten with condiments ranging from stir-fried pork to fried garlic. This version gets a citrus zing from lemongrass (shown below) and ginger. Normally made with white rice, the grain most widely available in Asia, congee can be made using any whole grain. Soaking the rice overnight cuts the cooking time in half.
Yield serves 6
Number Of Ingredients 14
Steps:
- Drain the rice and place it in a large pot with the sweet potato. Cut the lemongrass stalks in half horizontally and add them to the pot. Add the stock and 1 tablespoon salt and bring to a boil. Decrease the heat and simmer, covered, for 35 minutes.
- Remove the lid and increase the heat so the rice is bubbling. Remove the lemongrass and discard. Simmer, stirring frequently to prevent it from sticking, until the rice is tender and has the consistency of a thick porridge, about 15 minutes more. Add the ginger in the last 5 minutes of cooking.
- Heat a sauté pan over medium-high heat and add the olive oil. Add the bok choy and cook until tender and wilted, about 4 minutes. Season with salt and remove from the heat.
- To serve, put the bok choy, scallions, cilantro, and nuts into small bowls. Ladle the porridge into bowls and let diners garnish it with the vegetables, nuts, soy sauce, sesame oil, and red pepper flakes.
- We know that brown rice has more nutrients than white rice, but aside from health concerns, white rice is put through many stages of processing, all requiring fossil fuels and chemicals. First, the germ and bran are removed to extend the length of time the rice can be stored; then synthetic vitamins are added back in; and finally, the rice is polished with water, glucose, or the mineral talc, which is known to cause stomach cancer. The taste of brown rice can take some getting used to, but cooked with fragrant seasonings like the ones in the congee recipe, it can please even the pickiest of palates.
VEGETARIAN-STYLE CONGEE (XI-FAN)
Steps:
- Heat a wok over high heat and add the oil.
- Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.
- Let the rice cook for 25-30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.
THAI CONGEE (KAO TOME) VEGETARIAN
Congee, called jook in China where it originated, spread throughout Southeast Asia. This Thai version is adapted from, "James McNair Cooks Southeast Asian." It's used as a breakfast dish or as comfort food. This recipe consists of two parts, a simple rice porrige made of rice (any kind white or brown) cooked in water or vegetarian chicken broth. It's served with your choice of toppings and condiments. All of the toppings listed here are easy to make, most with recipes from this site; however some of the pickled items need to be made in advance. It's advisable to select your toppings before getting started. Generally 2 or 3 toppings are used, along with a condiment(s). Here are a couple of popular vegetarian combinations served at my favorite Thai restaurant: Steamed tofu with salted black soy beans; or diced sweet potato,taro and pumpkin. Among the favorite condiments, pickled ginger, preserved (pickled)vegetables, pickled garlic, fried shallots and cilantro are old standbys. OTHER TOPPING & CONDIMENT CHOICES ARE: Asian omelet, sliced, recipe#173413/ fried shallots, recipe #165849/ pickled garlic, recipe# 30341/ pickled ginger, recipe# 29707/ Thai crystal, recipe # 159548/ Indonesian soy sauce (kecap manis)/ Sambal Ulek/ Chinese pickled vegetables, recipes #33796 or #47496/ hard cooked eggs, sliced/ chopped roasted peanuts/ sliced green onions/minced fresh ginger/ fresh cilantro/fresh Asian basil leaves.
Provided by lynnski LA
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Combine ingredients for the congee in a saucepan, bring to a boil.
- Reduce heat and simmer for about 2 hours.
- Or use leftover rice with about twice as much liquid as rice.
- Simmer until the porridge has a smooth consistence.
- Pour into soup bowls.
- Top with your choice of toppings and condiments.
- If serving a large group, a larger choice than 2 or 3 toppings might be served.
Nutrition Facts : Calories 84.4, Fat 0.1, Sodium 1.2, Carbohydrate 18.5, Fiber 0.3, Protein 1.6
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