Congee
Yield:
Approximately 15 servings
Allergens: Soy, Wheat, Sesame seeds
Intolerances: Yeast
Caution: The allergen and intolerance information has not been verified
Ingredients
2 cups Chinese mushrooms, dried and chopped
2 cloves of garlic, chopped
1 tablespoon ginger, chopped
1 cup carrots, diced 1/4"
1 cup basmati brown rice, un-cooked
1 cup split peas, washed and drained
1 cup green lentils, washed and drained
1 cup barley
3 quarts boiling water
1 red pepper, diced 1/4"
1 quart liquid vegetable stock
1 cup bamboo shoots, julienne
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 pinch black pepper, ground
½ bunch cilantro, chopped
Method
1.) Soak dried mushrooms for 20 minutes in room-temperature water. Drain well afterwards.
2.) Heat a wok over high heat & add oil.
3.) Stir fry garlic, ginger & mushrooms for 1 minute.
4.) Add carrots, brown rice, barley and legumes. Stir fry for less than 1 minute.
5.) Add 4 cups boiling water & cook for 25 to 30 minutes stirring and adding continuously. Add up to 8 cups of water.
6.) Before the next step test your legumes & rice to ensure cooked thoroughly.
7.) Add the red pepper, stir frequently so not to burn.
8.) Add 4 cups vegetable stock. Bring to a boil.
9.) Add the bamboo shoots, light soy sauce, sesame oil and black pepper.
10.)Garnish with cilantro and serve.