Rice porridge or congee is a very popular dish eaten in many Asian countries. Congee is usually served with various toppings, including meats like chicken or fish. If you have not had the opportunity to taste this dish then you are in for a real treat! A bowl of hot congee filled with plenty of vegetables is perfect on a cold February morning!
INGREDIENTS:
1 small onion, finely chopped
1 Tb. grated ginger
1 can (14 oz) chicken broth (or vegetable broth)
5 cups water
1 cup uncooked rice
⅔ cup cabbage, finely chopped
⅔ cup mushroom, finely chopped
½ cup bean curd, finely chopped
½ cup carrots, grated
½ cup green onion, chopped
½ cup spinach, finely chopped
Juice from 1 lemon
3 garlic cloves, minced
2 Tb. olive oil
Salt and pepper to taste
1 Tb. Parmesan cheese (for garnish)
DIRECTIONS:
1. In a large pan heat 2 Tb. oil over medium-low heat. Add onions and stir for about 5 minutes.
2. Add ginger, chicken broth, water and rice; cook until boiling. Cover and simmer for 20 minutes (until rice is thick and fully cooked).
3. Add cabbage, mushrooms and bean curd; cook for another 10 minutes.
4. Stir in green onions and spinach.
5. Season with salt & pepper to taste.
