Congee with Vegetables and Fresh Herbs

Name: Congee with Vegetables and Fresh Herbs
Yield: serves 6
Ingredients: 1 cup long-grain brown rice, soaked in 3 cups of water overnight; 1 sweet potato, peeled and diced; 2 stalks lemongrass, bruised (see page 155); 7 cups vegetable or chicken stock or water; Salt; 2 teaspoons minced fresh ginger; 2 tablespoons olive oil; 1 bunch bok choy, trimmed and finely diced; 2 scallions, green and white parts, thinly sliced; 1 large handful fresh cilantro leaves; 1/2 cup coarsely chopped toasted peanuts or almonds; Soy sauce for serving; Sesame oil for serving; Red pepper flakes for serving

December 14, 2011

In many parts of the world, breakfast is a savory affair. Throughout Asia, hearty congee is a favorite morning dish, eaten with condiments ranging from stir-fried pork to fried garlic. This version gets a citrus zing from lemongrass (shown below) and ginger. Normally made with white rice, the grain most widely available in Asia, congee can be made using any whole grain. Soaking the rice overnight cuts the cooking time in half.

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