Brown Rice and Vegetable Congee…

• YIELD: 2 Servings
• PREP: 5 mins
• COOK: 60 mins
• READY IN: 1 hr 5 mins

Ingredients

• 1 tbsp coconut oil oil
• 3 cloves garlic, minced optional
• 1 tsp grated ginger
• 1 tsp grated fresh turmeric
• 1 tbsp sesame oil
• 1 tsp mirin
• 1 tsp rice wine vinegar
• 1 cup brown rice, rinsed (soaked overnight if desired)
• 2 cup water + 1 cup if needed
• 1 tsp ground wakame flakes
• 1/2 cup pumpkin, diced
• 1/2 cup sweet potato, diced
• Fresh coriander to serve
• Sesame seeds to serve

Instructions

1. In a large pot, heat the coconut oil and sauté the minced garlic and grated ginger and turmeric
2. Add the sesame oil, mirin, rice wine vinegar, brown rice, water and wakame flakes
3. Bring to a boil, then turn down the heat and allow to simmer for 40 minutes, without letting the water get too low
4. Add more water if needed- you want it to have the consistency of a thick soup
5. Add diced vegetables and simmer for a further 20 minutes or until sweet potato is soft and rice is tender
6. Serve with fresh coriander and sesame seeds

• CUISINE: Japanese
• COURSE: Soup
• SKILL LEVEL: Easy