Thanks to Sally (from the McDougall Board on VegSource), I decided to give congee another try. The first time I made it (about a year ago), I cooked it with veggies and broth and it was good but this way is much better!
Cooking Options:
1) Cook one cup of brown rice in 10 cups of water overnight in the crockpot. This version will result in a 'rice soup'.
OR
2) Cook one cup of brown rice in 6 - 8 cups of water in covered saucepan (use non-stick, if possible) on stovetop for approximately 1 hour. This version has a more 'porridge like' consistancy.
Note: Both versions are good. Both versions can be adjusted with more/less water to suit your preference. Both versions can be cooked with a little salt (I prefer no salt).
So, what to do with the cooked congee:
For breakfast: add a drizzle of maple syrup and a pinch each of nutmeg and cinnamon (Sally's suggestion), stir it in and enjoy! You can add your favorite oatmeal toppings: diced fresh fruit, raisins, brown sugar, etc. Very, very good and a nice change from oatmeal.
For lunch/dinner: Create the masterpiece above! LOL! Sauté some chopped veggies in a little soy sauce or Bragg's Liquid Aminos & add to a bowl of congee. Any kind of veggies will work: onion, celery, garlic, green and red pepper, julienned carrots, sliced mushrooms, whole pea pods, shredded cabbage, frozen peas, etc. Or for a real taste treat, drizzle some Pho over the congee (thanks again to Sally for that idea)! Heaven!!
ENJOY!! |
