Vegetable Congee

Vegetable Congee is a comforting and nourishing rice porridge, traditionally enjoyed for breakfast in China. This vegan version is infused with fresh vegetables and aromatic spices, making it a wholesome start to your day.

Ingredients

• Jasmine rice - 100 grams
• Water - 800 milliliters
• Carrot - 50 grams, diced
• Spinach - 50 grams, roughly chopped
• Mushrooms - 50 grams, sliced
• Ginger - 10 grams, minced
• Garlic - 2 cloves, minced
• Spring onion - 1 stalk, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a large pot, combine the rinsed rice and 800 milliliters of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and cover the pot. Allow the rice to simmer for about 30 minutes, stirring occasionally to prevent sticking.
4. After 30 minutes, add the diced carrot, sliced mushrooms, minced ginger, and minced garlic to the pot. Cook for an additional 5-10 minutes until the vegetables are tender.
5. Stir in the chopped spinach and soy sauce, cooking for another 2 minutes until the spinach wilts.
6. Season with salt and pepper to taste. Remove from heat and drizzle with sesame oil.
7. Serve hot, garnished with chopped spring onion.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.8 L

Health Benefits

• Rich in fiber, promoting healthy digestion.
• Packed with vitamins and minerals from the vegetables, supporting overall health.

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