Slow Cooked BROWN RICE CONGEE With Ginger + Shallots
INGREDIENTS
180 g (6 oz) organic brown rice
2 litres (64 fl oz) water or vegetable stock
1 spring onion, sliced
1/4 teaspoon cold pressed sesame oil
Pinch shichimi togarashi (see notes)
- Place rice into a pot and dry-roast over a low heat until fragrant, but not coloured.
- Pour over the water or stock and bring to the boil.
- Reduce heat to a simmer, cover and slow-cook the rice, stirring regularly for 1 hour or until rice is soft. The end mix should look creamy.
- Spoon into generous serving bowls and garnish with shredded ginger, tamari, coriander, sesame oil, shichimi togarashi and turmeric if using.
Accompaniments (allow each person to choose)
fresh ginger, sliced
coriander leaves
wheat free – tamari soy sauce
ground or fresh turmeric
Notes + Inspiration
Brown rice can be replaced with quinoa, barley or whole oat groats.
A light sprinkle of fried shallots can be used for extra crunch and texture.
Use chicken stock in place of water or vegetable stock – add poached organic chicken, fish or a beaten egg for added protein.
Shichimi togarashi is a traditional Japanese seasoning with a hot chilli bite. It contains sea salt, chilli, white poppy seeds, golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Sichuan pepper and lemon myrtle.