Monday, February 7, 2011

rice congee

This dish was inspired by Gary's recent trip to see our traditional medicine practitioner, Tracy.

onion, diced
1 cup barley
1 cup brown rice
1/2 cup red lentils
mix of ground spices,cumin,coriander,fennel
dried shiitake mushrooms, soaked & sliced
wakame, soaked & chopped
1-2 litres veg stock (massel stock cubes can be used)

soak barley in water overnight, rinse rice & lentils.
cook diced onion in heated oil until transparent,add spices
then add barley,rice & lentils
add stock slowly as required stirring to ensure rice does not stick to pot
soak mushrooms in hot water, rinse & soak wakame in water for 10 mins 
when rice is almost cooked add sliced mushrooms & chopped wakame
served garnished with grated carrot.

serves 4

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