Hi! 

I have discovered something wonderful!

CONGEE

The past 3 weeks I have fallen in love with a simple dish that is really a canvas for a variety of flavors.  Congee is popular in Asian cooking and is often feed to people who are ill because it is easy to digest.  So, what is congee?  In short, rice porridge.  Traditionally congee is rice that is slowly cooked in a LOT of water.  But, you don’t have to limit this technique to rice alone…you can do this with a variety of whole grains.

Possibilities:

  • Barley
  • Buckwheat
  • Rice (all varieties)
  • Quinoa
  • Steel Cut Oats
  • Amaranth
  • Millet
  • OR a combination of any of these!

You simply put 1 part grain with 5-7 parts water and cook on low heat in a crock pot for ~8 hours….so simple, so delicious!

My first go at congee was beautiful, delicious, and strangly addicting. 

Purple Rice Congee

Ingredients

  • 1 cup Purple Rice
  • .5 cup Barley
  • 7 cup Water

Directions

  • Place all ingedients in a crockpot
  • Cook on low for 8 hours
  • Enjoy!

Couldn’t be simpler…and the combination of grains is endless.  For this batch, I chose to top my congee with pumpkin seeds, coconut flakes, blackberries, and a drizzle of agave syrup.  The purple rice is a little sweeter then some of the other grains so it lent itself well to a sweeter breakfast. 

When making congee, keep in mind that it doesn’t have to be only a breakfast dish…you can make this a savory dish as well!  Some suggestions for toppings:

  • Nuts or seeds
  • Eggs
  • Fresh, roasted, or sauteed veggies
  • Pumpkin
  • Sweet Potato
  • Berries
  • Stewed Fruits
  • Dried Fruits
  • Coconut
  • Cinnamon
  • Nutmeg
  • Curry
  • Agave Nectar
  • Honey
  • Coconut Oil
  • Nut Butters
  • Chicken/Beef/Tofu

Soooo good!  I hope that if you try this recipe you find it as delicious and versitile as I have. 

Enjoy!

R-

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