Black Rice Congee

Directions

1. 1
   Soak the black rice over night. Bring to the boil, turn down and simmer for an hour and a half, stirring frequently to prevent sticking. Add more liquid if the congee becomes too thick, or if you like it a little looser. Discard the kombu, take out the shitake and slice and return or leave whole . If you don't like the texture you can discard these with the kombu. Add toppings of your choice! Some topping ideas - Sliced quick fried spring onion, chopped avocado, chilli oil, sesame oil, soy sauce or tamari. Sauteed kale, kimchi, cabbage, tempeh, garlic mushrooms, toasted seeds, roasted cherry tomatoes, aubergine, courgettes, chilli oil.. *FIn and Flounder - Broadway Fishmonger, Hackney
2. 2
   Drain, rinse and add to a medium pan with your stock, kombu and shitake mushrooms.
3. 3
   Bring to the boil, turn down and simmer for an hour and a half, stirring frequently to prevent sticking. Add more liquid if the congee becomes too thick, or if you like it a little looser.
4. 4
   Discard the kombu, take out the shitake and slice and return or leave whole . If you don't like the texture you can discard these with the kombu. Add toppings of your choice! Some topping ideas - Sliced quick fried spring onion, chopped avocado, chilli oil, sesame oil, soy sauce or tamari. Sauteed kale, kimchi, cabbage, tempeh, garlic mushrooms, toasted seeds, roasted cherry tomatoes, aubergine, courgettes, chilli oil..
5. 5
   *FIn and Flounder - Broadway Fishmonger, Hackney