| Prep Time | 10-15 mins |
| Total Time | 45 mins - 1 hr |
| Serves | 4 people |
Ingredients
7 - 8 cups vegetable stock or water
1½ cups rice
1 cup sliced mushrooms
4 spring onions, sliced (reserve for some serving)
2 tsp black Chia seeds (reserve 1 tsp)
2 tsp soy sauce (or to taste)
1 - 2 tsp sea salt (or to taste)
Sprinkle of white pepper (or to taste)
1½ cups rice
1 cup sliced mushrooms
4 spring onions, sliced (reserve for some serving)
2 tsp black Chia seeds (reserve 1 tsp)
2 tsp soy sauce (or to taste)
1 - 2 tsp sea salt (or to taste)
Sprinkle of white pepper (or to taste)
Method
Place the vegetable stock or water, rice, mushrooms, 2 spring onions, soy sauce and sea salt in a rice cooker, and cook for 45 minutes to 1 hour. Check the consistency of the rice and add a little more liquid if needed and stir. The congee is done when the grains of rice begin to break up. About 5 minutes before serving add 1 tsp Chia seed and stir through. Serve congee in bowls and sprinkle with remaining Chia seeds, white pepper and a few slices of spring onion.
Tip: Chef Kate likes using white short grain rice, which requires minimal or no soaking but gives the porridge a creamy texture. You can also use long grain, jasmine, and brown rice. You may need to add a little more vegetable stock or water during the cooking process.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 518 |
| 124 |
| 3 g |
| 3 g |
| 1 |
| 0 g |
| 0 g |
| 0 mg |
| 19% |
| 46% |
| 1872 |
| 27 |
| 27 |
| 1 |
| 8 |
| 6 |
| 1% |
| 5% |
