With winter upon is, it’s important to have plenty of nutritious, healthy food to support your immune system. Enjoy this great recipe we found on foodandwine.com.
- 1 cup raw long-grain white rice, rinsed
- 7 cups chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt
- 3 cm knob of ginger, peeled and sliced thin
- 3 stalks celery, diced
- 2 cups broccoli florets
- 1/2 cup diced carrots
- Protein of choice (eg fish or tofu)
- 2 tablespoons soy sauce
- Sliced green onion, for garnish
How to Make It
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.
Simmer the congee for about 30 minutes then add the celery, broccoli, carrots and protein (fish or tofu – if using red meat or chicken ensure it is cooked separately before adding).
Continue to simmer until the congee is thickened and creamy, the vegetables are tender, and the protein is cooked through. Add soy sauce. Garnish with the sliced green onion and serve hot.
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Serves 4.