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Wholegrain Congee with Chestnut Mushroom, Spinach and Spring Onions
Servings: 2by Hungry Jenny474 recipes>This recipe uses a water:rice ratio of 8:1 which creates quite a thick congee, so do add more water if a thinner congee is required. Remember also that wholegrain rice needs more water to cook, so takes a little longer than normal white rice congee. Serves 2-3 Ingredients
- 125g chestnut mushrooms, chopped
- 100g spinach
- 2 spring onions, chopped
- 1.5 tbsp soy sauce
- 2 small slices of ginger
- 200g wholegrain rice, washed
- 2 litres cold water
Directions
- Put the rice and water into a pan with the soy sauce and giner, and if possible, leave to stand overnight, or for at least 30 minutes.
- Carefully bring the rice to the boil. Reduce the heat to about halfway, and leave to bubble away, part covered for about 30 minutes.
- Stir in the mushrooms and onion, then turn down to a low simmer until your rice gets to your desired consistency.
- Stir in the sweetcorn during the last 5 minutes to wilt through.
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