Make some healthy vegetarian porridge by adding different types of vegetables, mushrooms and non-meat ingredients into plain rice congee.
Chinese dried mushrooms, wood and cloud ear fungus, taro, sweet potato, and carrot are quite common ingredients added to plain rice congee to bulk it up and increase the nutritional value.
I personally like sweet potato chunks in my congee. One day I will sit down and write up the recipe but it is very simple actually.
Just steam the sweet potato, peel, cut into chunks and add to rice congee. Yummm.
Mushroom rice porridge
Ingredients40g dried mushroom
1 tsp cornstarch
Dash of cooking oil
40g carrot
40g bamboo shoot
40g soaked cloud ear fungus
40g soaked wood ear fungus
40g straw mushroom
6 cups of vegetarian soup stock
3 cups of white rice
Seasonings
Pinch of salt
Dash of pepper
Dash of sesame seed oil
Directions
- Soak the dried mushroom with cold water
- Marinate the mushroom with some salad oil
- Clean and dice the carrot
- Clean and dice the bamboo shoot
- Parboil the bamboo shoot
- Wash and parboil the cloud ear fungus, wood ear fungus and straw mushroom
- Bring the soup stock to a boil, add the white rice and cook for 15 minutes
- Add the mushrooms, carrot, bamboo shoot and fungus to the porridge
- Add the seasonings
Recipe link: Mushroom rice porridge
Taro porridge
Taro is a very nutritious tuber vegetable. It contains a number of micro-nutrients that are beneficial to the elderly. It is also easy on the digestive tract, helps to alleviate constipation and promote nutrient absorption.
Be careful when peeling taro, the sticky substance just under the skin can sting the hands. Wear a pair of kitchen gloves when preparing taro.
Ingredients200g taro
1 cup of rice
8 cups of water
1 stalk of celery
5 tbsp cooking oil
1 tbsp dark soy sauce
Dash of pepper
1/2 tsp salt
Directions
- Wash and soak the rice for 30 minutes
- Place the rice in a pot and add the water
- Bring to a boil and lower heat to a simmer
- When the porridge is done, leave it aside
- Wash and chop the celery finely
- Wash, peel and dice the yam
- Heat the cooking oil in a wok and fry the yam
- Fry for about 5 minutes, add the soy sauce
- Fry and mix them well
- Add the rice porridge and cook till the yam is soft
- Add the salt and pepper
- sprinkle the chopped celery before serving
Recipe link: Taro rice porridge
Other vegetarian congee recipes
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