Ginger Vegetable Congee

1. 1

   In large pot add stock, rice, salt and ginger.

2. 2

   Bring the mixture to a boil, then reduce the heat to a low simmer.

3. 3

   Stir occasionally so that the rice doesn't clump or stick at the bottom.

4. 4

   While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.

5. 5

   Simmer the congee for about 30 minutes then add the celery, broccoli and carrots.

6. 6

   Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft.

7. 7

   Add salt to taste.

8. 8

   Garnish with the sliced green onion and serve hot.

No additional tips available.