Asian food often posses gluten free and wheat free ingredients. This makes altering the recipe even easier when dealing with intolerances. A light, healthy and ‘bloat free’ dish, ‘congee’ is a rice porridge that can be served in so many different ways. You can create a vegan option simply by excluding the meat. I love its versatility and soothing taste!
Time needed: 15 mins
1 cup rice
4 cups water
1 tbs vegetable bouillon powder( gluten free)
salt and pepper( add according to taste)
200g minced beef ( optional)
2 tbs Spring onion, chopped finely
3-4 thin strips ginger, peeled(chop into long strips, allow approx 1 strip per serving)
1. In a pot, cook the rice and water, make sure the consistency stays wet, adding water if needed.
2. Then add the meat, spring onion, thin strips of ginger and vegetable powder. Season according to taste.
3. Cook for another 5-10 minutes.
Serve hot as a side dish, or add your favourite ingredients to make it a whole meal. Egg can also be added into the congee for those that wish to do so, the heat from the congee will cook the egg quickly so stir it in towards the end of the last 5-10 minutes .