BREAKFAST
Quinoa and Cauliflower Congee
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 8
Ingredients:
● 1 cauliflower head, minced
● 2 tablespoons red quinoa
● 2 leeks, minced
● 1 tablespoon fresh ginger, grated
● 2 garlic cloves, grated
● 6 cups of water
● 2 tablespoons brown rice
● 1 tablespoon olive oil
● 1 tablespoon fish sauce
● 2 onions, minced
● Pinch of white pepper
For Garnish:
● 4 eggs, soft-boiled
● 2 red chilies, minced
● 1 lime, sliced into wedges
● ¼ cup packed basil leaves, torn
● ¼ cup loosely packed cilantro leaves, torn
● ¼ cup loosely packed spearmint leaves, torn
Directions:
- Put olive oil into a huge skillet on medium heat. Sauté shallots, garlic, and ginger until limp and aromatic; pour into a slow cooker set at medium heat.
- Except for garnishes, pour remaining ingredients into slow cooker; stir. Put the lid on. Cook for 6 hours. Turn off heat. Taste; adjust seasoning if needed.
- Ladle congee into individual bowls. Garnish with basil leaves, cilantro leaves, red chilli, and spearmint leaves. Add 1 piece of soft-boiled egg on top of each; serve with a wedge of lime on the side. Slice egg just before eating so yolk runs into congee. Squeeze lime juice into congee just before eating.
