Congee Enjoy this comforting aromatic soup, topped with boiled egg and spring onion garnish. Soup Print this recipe Details Difficulty: EasyTo prep: 10 minutesTo cook: 50 minutes Nutrition per servingKilojoules : 1244 kilojoules (297 calories) Protein: 16.4g : 16.4g Fat: 12.3g Saturated fat: 2.7gCarbohydrate: : 28.6g Carbohydrate Per 100g: : 16.1g Fibre: : 3g Sodium: : 519mg Potassium:: 333mg Ingredients ½ cup brown basmati rice 4 cups water vegetable stock, reduced salt ¾ cup mixed vegetables, chopped e.g., Bok choy, mushrooms, carrots 1 tablespoon tamari 1 teaspoon sesame oil 1 teaspoon fresh ginger, grated 6 boiled eggs, halved 1 tablespoon sesame seeds, toasted ¼ cup spring onion, finely chopped Method In a colander, rinse rice until the water runs clear. Drain well. Add the rinsed rice and 4 cups of stock to a medium sized saucepan. Bring rice to the boil then reduce heat to a simmer. Cook for approximately 40 minutes, stirring occasionally (brown rice takes longer to cook than white rice). Rice should now be thickened and resemble ‘congee’. Add the vegetables and ginger. Simmer for 10 minutes until the vegetables are tender. Stir in the tamari and sesame oil. Pour congee into 3 serving bowls and top with boiled egg halves. Garnish with toasted sesame seeds and spring onion.
