A few weeks ago I saw a suggestion to add some red lentils to congee.
Today was the day. I used a brown rice blend, with a 2:1 ratio of rice to lentils. I added a bunch of water, a few cloves of garlic and a few chunks of ginger. I had a few leftover rotisserie chicken bones, and added those to make it chicken-y. And added a spoon of chicken bouillon concentrate.
I simmered all of this for about 90 minutes (last night as a meal prep).
To top for breakfast: I chopped some firm tofu, sauteed some oyster mushrooms with lots of ginger and green onion whites. I steamed some yu choy for greens.
I added all of those, and added a little but of soy sauce, chili crisp, chopped green onions, and chopped cilantro. And a sprinkle of toasted black sesame seeds.
Red lentils are a great add because more fiber, protein, and creamy texture.
by PlantedinCA
3 Comments
I love congee, this is something i want to try. How much water did you use? And did you soak your grains before?
Oh nice ! I like a short grain brown rice for congee but about anything works, and always tofu it’s my favorite
Congee is rice cooked down into almost a pudding type consistency. It is a daily dish, but also considered a “baby food” or “invalid food” because it is usually kind of bland and very easy to digest. Once you add lentils it becomes kitcherie, aka kitchari, kidgeree. Also, congee traditionally has minimum spices, where kitcherie is more spice intensive. They are both wonderful and ancient dishes, and endlessly adaptable. Your’s looks absolutely delicious!