It feels strange calling any meal “vegetarian” because after so many years, vegetarian = “food” and everything else = “not food”, if you get my drift. Nevertheless, for you converts out there searching the web, this is vegetarian congee (usual disclaimer: I have no idea what congee actually is but it should be something like this).
Ingredients…
- rice (half a cup of cooked rice per person)
- legume (eg: click peas, or as in this one, mung beans)
- carrot
- shallot
- broccoli stalk
- Chinese cucumber
- optional: seasoned tofu (for extra taste)
optional - stock cube (or the like. I used vegetarian chicken powder).
Start with your carrot, broccoli stalk, bean of choice (here I used red mung bean), and rice. It’s tricky to see how much rice to use, but a ladelful for each person should be fine, as the rice expands almost infinitely in the slow cooking process. Use about two cups of water per person. Basically the rice, in the beginning, should make up 1/4 of the volume of the water.
Not to worry though, I got it wrong today, I simply added more water as I went and will put some away for lunch!
Bring to the boil and simmer undercover for ten minutes, then add the softer greens. Cook for ten or twenty more minutes, add a drop or two of sesame oil, salt and gorge yourself on it. Yum!
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