Rainy Day Congee
- Number of Servings: 5
Ingredients
2 1/2 cups cooked jasmin rice6 1/2 cups water5 tsp. Better Than Bouillon chicken base1 tsp. ginger powderpepper to taste3/4 cup sliced baby carrots4 spring onions, chopped, green parts only3/4 cup chopped mushrooms5 eggs
Bring to a boil water with chicken base, cooked rice, and ginger powder (fresh ginger would be better if you have it on hand.)
The amount of water needed to get the consistency you desire will vary, so you may want to start with less water than what is called for. Be sure to adjust chicken base amount; usually 1 tsp. base to 1 cup water to make broth.
Turn down heat and simmer, covered, until rice is a velvety soupy consistency.
Add pepper, carrots, spring onions. Simmer for a couple more minutes.
Add mushrooms and gently slide eggs into congee. Poach eggs in congee.
Serves 5.
Number of Servings: 5
Recipe submitted by SparkPeople user TCHOTCHKY1.
The amount of water needed to get the consistency you desire will vary, so you may want to start with less water than what is called for. Be sure to adjust chicken base amount; usually 1 tsp. base to 1 cup water to make broth.
Turn down heat and simmer, covered, until rice is a velvety soupy consistency.
Add pepper, carrots, spring onions. Simmer for a couple more minutes.
Add mushrooms and gently slide eggs into congee. Poach eggs in congee.
Serves 5.
Number of Servings: 5
Recipe submitted by SparkPeople user TCHOTCHKY1.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 5.7 g
- Cholesterol: 212.5 mg
- Sodium: 77.7 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 16.6 g
- Protein: 8.8 g
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