As always, I was cruising the web last week looking for a new vegan dish to try, when I stumbled upon an article about an African-American vegan chef named Bryant Terry. The article was talking about howthe chef revamps classic southern soul food dishes and makes them healthier by turning them vegan. I was immediately intrigued.
At the end of the article, Chef Terry shared one of his vegan dishes from his new cookbook, the Inspired Vegan, called Two Rice Congee with steamed spinach and other accompaniments. It looked deelish and it made me more curious as to what exactly “congee” is. Further web searching revealed that congee is an Asian comfort food. Sort of like soul food for the south or chicken soup when you are sick. The dish is typically eaten as a savory breakfast or for a late light meal. Here’s Chef Terry’s version:
Doesn’t that look yummy???? After looking at several congee recipes, I decided to meld together Chef Terry’s recipe and a ginger congee recipe I found on the Vegetarian Times website. The reason I did this was because Chef Terry’s recipe requires you to soak the rice overnight, and I didn’t want to wait that long to make the dish. Mine came out with more of a “risotto-like consistency”, but you can adjust the broth level to your liking. Here’s my result:
Here it is covered with scallions, caramalized onions, and broccolini:
I also drizzled a little shoyu on top. It was yummy!!!!!!!!!
For Bryant Terry’s recipe, click here
For the Vegetarian Times recipe, click here
My modified recipe is below:
- 6 oz. fresh ginger, cut into small coins
- 4 green onions, coarsely chopped
- 1 large shiitake mushroom, cut in strips
- 2 cloves garlic, peeled
- 8 cups of vegetable broth
- 1 cup short grain brown rice
- 4 green onions finely chopped
- Shoyu, optional
- 1 cup caramelized onions
- 1 cup of a steamed green of your choice (I used broccolini and will use Kale. Some other options: chinese broccoli, bok choy)
To make Broth: Combine ginger, green onions, shiitake mushrooms, garlic, and 8 cups of vegetable broth in large pot, and bring to a boil. Season with pepper, reduce heat to medium-low, and simmer 30 minutes. Strain Broth, and discard all solids except shiitake mushrooms. (You should have 81/2 cups broth.)
2. To make Congee: Place rice and Broth in large pot, and bring to a boil. Reduce heat to low, and simmer, covered, 11/2 to 2 hours, or until rice is very soft and porridge-like. Remove from heat, and let stand 10 minutes to thicken.
3. To serve: Spoon Congee into serving bowls. Let each person season Congee with green onions, soy sauce, caramelized onions, and greens, as desired.