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Brown Rice Congee with Stir-Fried Herbs

See this Recipe in a Meal

Congee is a traditional rice porridge. It’s commonly eaten at breakfast time, but can also be enjoyed any other time of day. It’s a great way to make a small amount of rice go a long way, and can be paired with meat, fish, veggies, or eggs.

Nutritional Facts

Serving Size: 1 cup

  • Calories 150
  • Carbohydrates 27 g
  • Protein 3 g
  • Fat 3.5 g
  • Saturated Fat 0.4 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 20 mg

This Recipe Serves 6

Ingredients

2 quarts filtered water
1 cup brown sushi rice
1 tablespoon grapeseed oil or vegetable oil
2 ounces ginger, peeled and finely julienned
2 scallions, trimmed and julienned into 1-inch-long pieces
2 red Thai chilies, stems and seeds removed, thinly sliced into rounds
½ bunch cilantro, stems trimmed and coarsely chopped (about 1 cup)

Instructions

  1. Fill a large pot with the water. Add the rice, cover, and bring to a boil over high heat. Reduce heat to medium, and continue to cook until the rice grains break down and the soup thickens, about 1 hour.
  2. Meanwhile in a small skillet over high heat, add the oil and stir-fry the ginger, scallions, and chilies until fragrant and lightly golden, 30-45 seconds. Add the cilantro and continue to stir-fry until just wilted, about 30 seconds more. Transfer to bowl.
  3. Ladle some congee into 6 individual bowls, and top each with about 1 tablespoon of stir-fried herbs. Mix the herbs into the porridge to distribute the flavors. Serve.

From Asian Flavors Diabetes Cookbook by Corinne Trang

Feautred Cookbook

Asian Flavors Diabetes Cookbook

by Corinne Trang

This book takes elegant, easy to prepare, and naturally healthy recipes and meals of Asian cuisine and crafts them specifically for people with diabetes. Find more than 100 recipes from all over Asia.

Featured Article

Asian Cuisine - The Basics!

Asian cooking is all about balance - a concept that's also important for diabetes! Learn how to incorporate balance into your own meals.

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