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Front page › Asian › Vegetable Congee

Vegetable Congee

HB-11133 · Hand-built original · Asian

Cooked rice simmered in vegetable stock with mushrooms, carrots, broccoli and green onions in shallot oil and scallion sauce, finished with white pepper and an optional swirl of beaten egg.

AsianBreakfast30 minServes 4453 kcalVegetarianGluten-freeDairy-freeHigh FiberRenal

Main ingredient: broccoli

Pairs well with: coffee, orange juice, fresh fruit, toast

Servings:4quantities adjust to match

Ingredients

  • 2 cups cooked rice
  • 5 cups vegetable stock
  • 1 cup chopped carrots
  • 1/2 cup chopped broccoli
  • 3 stalks green onions (chopped, separate whites and greens)
  • 10 shitaake mushrooms (chopped)
  • 2 tbsp Golden Shallot Oil
  • 1 1/2 tbsp Four Season Scallion Sauce
  • 1 tsp white pepper (adjust to own spice level)
  • Salt ( to taste)
  • 2 eggs (beaten, optional)

Method

  1. Heat the golden shallot oil and scallion sauce in a pot and saute the mushrooms and green onions for 3 to 4 minutes until the mushrooms soften.
  2. Add the cooked rice and vegetable stock, break up the rice and bring the pot to a simmer.
  3. Simmer over medium heat for 10 to 15 minutes until the rice softens, stirring occasionally so it does not stick and burn on the bottom.
  4. Add the carrots and broccoli, season with the white pepper and simmer for another 10 minutes until the carrots are soft.
  5. Turn off the heat, drizzle in the beaten eggs in a swirl if using, let them set for 30 seconds, then stir everything together.
  6. Season with salt to taste and ladle the congee into bowls, keeping it on the milder side if salty side dishes will be served with it.

Cook: 30 min · Total: 30 min

Nutrition (per serving, where published)

453 kcalCalories
18.1 gProtein
92.9 gCarbs
3.7 gFat
0.9 gSaturates
14.1 gFibre
3.4 gSugars
156 mgSodium
93 mgCholesterol
1641 mgPotassium
261 mgCalcium
8 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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