Brown rice congee with wakame and sprouts: Journey to wellness
Brown rice congee with wakame and sprouts: Journey to wellness
Simple, nutritious and very inexpensive to make. This really is healing food in a bowl.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup brown rice
- 4 cups vegetable stock – if you eat meat, chicken stock would be great here
- 3 cups water
- 1 piece wakame seaweed – hydrated in water and drained
- 2 tbsp sesame seeds
- 2 tbsp tamari
- ¼ cup sliced spring onions
- ¼ cup fresh sprouts – I used adzuki bean sprouts
Method
- Place the brown rice in a dry frying pan and heat over a medium heat for 10 to 15 minutes or until toasty brown.
- Place toasted rice in a heavy based saucepan, add water and stock. Bring to the boil and then reduce heat to the low. Cook on low heat until the liquid has mostly absorbed. This can take 1 to 2 hours depending on the level of heat.
- The congee should have a thick soupy consistency. Spoon the congee in to bowls and top with wakame, seeds, sprouts, spring onions and tamari.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
