Ginger Vegetable Congee

Name: Ginger Vegetable Congee
Ingredients: 1 cup raw long-grain white rice, rinsed; 7 cups chicken or vegetable stock; 1/2 teaspoon kosher or sea salt, plus more for seasoning; Two-inch knob of ginger, peeled and sliced thin; 3 stalks celery, diced; 2 cups broccoli florets; 1/2 cup diced carrots; Sliced green onion, for garnish

8 ingredients

8 steps

Ingredients

1 cup raw long-grain white rice, rinsed
7 cups chicken or vegetable stock
1/2 teaspoon kosher or sea salt, plus more for seasoning
Two-inch knob of ginger, peeled and sliced thin
3 stalks celery, diced
2 cups broccoli florets
1/2 cup diced carrots
Sliced green onion, for garnish

Directions

1

In large pot add stock, rice, salt and ginger.
2

Bring the mixture to a boil, then reduce the heat to a low simmer.
3

Stir occasionally so that the rice doesn't clump or stick at the bottom.
4

While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.
5

Simmer the congee for about 30 minutes then add the celery, broccoli and carrots.
6

Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft.
7

Add salt to taste.
8

Garnish with the sliced green onion and serve hot.