Rainbow Congee Recipe

Name: Rainbow Congee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup short grain brown rice; 8 cups water or vegetable stock; 3 sweet potatoes, one purple, one red, one white or 2 medium orange sweet potatoes; 1 tablespoon grapeseed oil; 3 garlic cloves, minced; 2 inches ginger root; 1 bunch kale; 1/2 pound mushrooms; 1 1/2 tablespoons mirin; 2 tablespoons soy sauce; 1/2 teaspoon sesame oil; 3 shallots; 1 handful of marble sized Yukon gold, blue and red skinned potatoes or two Yukon Gold potatoes

Servings: persons

1 cup short grain brown rice
8 cups water or vegetable stock
3 sweet potatoes, one purple, one red, one white or 2 medium orange sweet potatoes
1 tablespoon grapeseed oil
3 garlic cloves, minced
2 inches ginger root
1 bunch kale
1/2 pound mushrooms
1 1/2 tablespoons mirin
2 tablespoons soy sauce
1/2 teaspoon sesame oil
3 shallots
1 handful of marble sized Yukon gold, blue and red skinned potatoes or two Yukon Gold potatoes

1
Bring rice and stock or water to a boil in a large saucepan. Turn down and simmer for 25 minutes.
2
Thinly slice the shallots. Use half the oil to frizzle them in a small saucepan. Set aside.
3
Chop the sweet potatoes into 1/2 inch dice. Leave the skins on. Slice the Yukon gold, red and blue potatoes in half. Leave their skins on, too. After the rice mixture has cooked for 25 minutes, add the potatoes. Continue to simmer, partly covered.
4
Heat the remaining oil in a small frying pan. Mince the garlic cloves and peel and mince the ginger. Warm the garlic and ginger gently until they are softened. Wash the kale well and slice into thin ribbons. Add to the pan and cover. Wash and chop the mushrooms and add them to the kale. Let them cook down until the kale loses its bright green color and the mushrooms give up their liquid and brown. If the mixture becomes too dry, add a ladle of liquid from the rice so there isn't too much oil in the finished dish.
5
Add the mirin and soy sauce to the kale and mushrooms and stir well. When the potatoes are tender, stir the sesame oil into the rice mixture.
6
PRice and ut a spoonful of greens into the bottom of each soup bowl. Ladle over the rice and stock. Top with a bit of the frizzled shallot. Enjoy!

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup short grain brown rice, 8 cups water or vegetable stock, 3 sweet potatoes, one purple, one red, one white or 2 medium orange sweet potatoes, 1 tablespoon grapeseed oil, and more.

Yes, Rainbow Congee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rainbow Congee

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