I love congee for breakfast, especially in the winter months, but I wanted to find a substitute for white rice and I found barley. It turns out barley congee is used in traditional Chinese medecine. Who knew?
This recipes uses some Thai-inspired ingredients, like fish sauce, green onion and cilantro, as it is the congee my mother would make for me as a child (except with white rice!) Instead of pork, you could substitute chicken, fish or vegetables. You could even omit the savoury ingredients and make a sweet congee with fresh or dried fruits and nuts! It's very versatile. :)Submitted by: FEENSTAR
CALORIES: 285.7 |
FAT: 11.3g |
PROTEIN: 17.6g |
CARBS: 28.4g |