Nourishing turmeric congee with fried mushrooms
makes 6 serves
Congee is so simple and nourishing and is so easy to digest it’s perfect when you're feeling fragile, after a sickness or to give to little ones. This is one of our families faves to have on hand and top with sautéed veggies from the fridge or even just a splash of soy sauce, sesame oil, toasted sesame seeds, red chilli and coriander on chilli nights.
1 cup white rice
2 litres water
3 tsp vegan chicken stock / or homemade veggie broth
1/2 tsp turmeric powder
Place in slow cooker with the lid on high for 2 hours then reduce to low for 8 hours till the rice has broken down and is a porridge like consistency. You may need to add a little water to thin before serving.
Top with sliced and fried Portobello mushrooms, a splash of soy sauce, crispy shallots and some spring onions.