Wholegrain Congee with Chestnut Mushroom, Spinach and Spring Onions Recipe
This recipe uses a water:rice ratio of 8:1 which creates quite a thick congee, so do add more water if a thinner congee is required. Remember also that wholegrain rice needs more water to cook, so takes a little longer than normal white rice congee.
Serves 2-3
Servings: 2
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Ingredients
- 125g chestnut mushrooms, chopped
- 100g spinach
- 2 spring onions, chopped
- 1.5 tbsp soy sauce
- 2 small slices of ginger
- 200g wholegrain rice, washed
- 2 litres cold water
Directions
- Put the rice and water into a pan with the soy sauce and giner, and if possible, leave to stand overnight, or for at least 30 minutes.
- Carefully bring the rice to the boil. Reduce the heat to about halfway, and leave to bubble away, part covered for about 30 minutes.
- Stir in the mushrooms and onion, then turn down to a low simmer until your rice gets to your desired consistency.
- Stir in the sweetcorn during the last 5 minutes to wilt through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 2 servings | |
| Calories 51 | |
| Calories from Fat 4 | 8% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 711mg | 30% |
| Potassium 479mg | 14% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.91g | 1% |
| Protein 4.24g | 7% |
