Recipes-not-recipes #29

The easiest 20-minute congee

On holiday, Luce asked me what era I was in, and I told her I was in my ‘tuning into my body’ era; my body has been screaming ‘feed me something other than sausage rolls and bread’, so I ate a smoothie bowl and a salad for lunch (then a slice of toast as a snack and congee for dinner: balance!). I’ve been craving congee and yesterday’s roast gave me a perfect excuse to make it. I feel embarrassed for even writing this recipe-not-recipe down because it’s so simple; but I do have a few tips. Firstly, yes you can obviously make vegetarian congee. The concept of congee is simply rice + stock, so it turns into this soupy rice porridge. You could do this with veg stock and mushrooms instead. I’d actually recommend making your veg stock with some dehydrated mushrooms to give it that earthy taste!