Brown rice congee

The perfect comfort food. Made with brown rice and immune boosting spices, this congee will leave you feeling satisfied and nourished. 

Nutrition content per serve 

215 calories (905 kJ) | Protein: 7g | Carb: 40g | Sugar: 4g | Total fat: 2g | Sat fat: 0.5g | Fibre: 2g | Serves 4| Total: 2 hours (Prep: 5 mins, Cook: 60-90min) 

* Approximate values from Xyris Foodworks software 

Ingredients: 

• 1 tsp oil 
• 2 garlic cloves 
• 2cm piece ginger, peeled 
• 1 cup brown rice, rinsed and drained 
• 9 cups liquid – water, chicken/vegetable stock, bone broth 
• Salt and pepper 

Garnishes: 

• Thinly sliced spring onion, coriander, fried shallots, pickled ginger 
• A drizzle of sauce - soy sauce, chilli oil or sesame oil 

Optional additions: 

• 1 cup mushrooms 
• 1 bunch bok choy or Chinese broccoli 
• Soft boiled egg 

Method: 

1. Thinly slice garlic and ginger. 
2. Heat the oil in a large pot over low medium heat. Gently sauté garlic and ginger until softened. 
3. Add the rice and stock/water and bring to a boil. Reduce to a simmer and cook for 60 minutes, stir occasionally to prevent rice from sticking. You can take it off the heat if you are happy with the consistency, but if you want it thicker, continue to simmer uncovered for another 30 minutes.  
4. If using additional toppings – in the last 15 minutes of cooking, heat 1 tbsp oil in a large pan, add sliced mushrooms and bok choy, cook for 10 minutes until softened and slightly charred. 
5. Serve congee hot with mushroom and bok choy if using, then add condiments of your choice. 
6. Congee may be refrigerated for 3-4 days. Add more water or stock when reheating if it has thickened up. 

Why it’s good for you: 

• Congee is easy to digest and provides hydration, so it is nourishing in times of sickness. 
• The addition of ginger and garlic provides warming and antioxidant properties to help the body fight off illness.