Vegetarian-Style Congee (Xi-fan)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons vegetable oil
- 1 tablespoon freshly grated ginger
- 2 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 4 cups vegetable stock
- pinch of freshly ground black pepper
- 2 garlic cloves, crushed and finely chopped
- 6 dried chinese mushrooms, soaked in hot water for 20 minutes, stems discarded, finely chopped
- 1 small carrot, diced
- 1 cup brown basmati rice
- 1 cup equal parts green split peas, whole green lentils, whole grain, barley flakes and pearl barley
- 12 cups boiling water
- 1 red bell pepper, finely diced
- handful of canned bamboo shoots, chopped
- small handful of cilantro leaves and stems, chopped
- Carbohydrate 79 g(26%)
- Fat 13 g(20%)
- Fiber 16 g(62%)
- Protein 11 g(23%)
- Saturated Fat 1 g(7%)
- Sodium 342 mg(14%)
- Calories 470
Preparation Heat a wok over high heat and add the oil. Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water. Let the rice cook for 25–30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.
Preparation Heat a wok over high heat and add the oil. Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water. Let the rice cook for 25–30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.
