A staple breakfast food in China, congee is a rice porridge that can be made either savory or sweet. In this satisfying recipe, the warming notes of cinnamon and clove are combined with tart dried apricots to create a morning meal packed with flavor. Dates lend natural sweetness to the dish, but you could easily substitute them for a drizzle of maple syrup instead. Congee is a delicious way to use up leftover brown rice and is an incredibly forgiving dish, so feel free to get creative with the spices and toppings! Pumpkin seeds, fresh fruit, or a swirl of nut butter are all excellent additions to fuel your day with the power of plants.
Tip: Look for unsulfured dried apricots to avoid sulfur dioxide, a preservative that can aggravate asthma and food sensitivities.
From Forks Over Knives: The Cookbook
For more vegan porridge recipes, check out these tasty ideas:
By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (4)
Not a bad start but who has 4 cups of brown rice laying around? Why not give a recipe for brown rice congee from scratch?
1 cup rice
8 cups water
Bring to boil and then simmer with lid slightly open for 2 – 3 hours until rice is entirely broken down.
Flavor your congee base with sweet or savory flavors each time you heat up a bowl for breakfast.
This is a weeks worth of breakfast and dinner meal prep in one pot.
I understand what you say, but a lot of people have rice already cooked. I usually cook a big pot of rice and freeze it in small portions. And because I eat rice almost every day, I usually have leftover in the fridge.
I love when FOK shares recipes for those who wants to have new ideas on how to use the cooked rice.
Am I reading this right? We cook cooked rice? How many servings will this make?
Yes. Congee is rice that has been cooked a LOT so it becomes like oatmeal or porridge. You should no longer have individual grains when you are done.