Nourishing turmeric congee with fried mushrooms

Nourishing turmeric congee with fried mushrooms

makes 6 serves

 

Congee is so simple and nourishing and is so easy to digest it’s perfect when you're feeling fragile, after a sickness or to give to little ones. This is one of our families faves to have on hand and top with sautéed veggies from the fridge or even just a splash of soy sauce, sesame oil, toasted sesame seeds, red chilli and coriander on chilli nights.

 

1 cup white rice

2 litres water

3 tsp vegan chicken stock / or homemade veggie broth

1/2 tsp turmeric powder

 

Place in slow cooker with the lid on high for 2 hours then reduce to low for 8 hours till the rice has broken down and is a porridge like consistency. You may need to add a little water to thin before serving.

 

Top with sliced and fried Portobello mushrooms, a splash of soy sauce, crispy shallots and some spring onions.

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