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Slow Cooker Vietnamese Vegetarian Congee

Slow Cooker Vietnamese Vegetarian Congee Recipe

Congee is a rice soup or porridge. It has more the consistency of soup than porridge. I learned this recipe while living in Vietnam. Putting it in the slow cooker at night, I have a lovely breakfast in the morning, though it could be a wonderful, easy soup dinner with a salad. The vegetarian ham could be substituted with firm tofu or vegetarian chicken. If you have a larger slow cooker, this recipe can easily be doubled. I sometimes make enough to have for breakfast for 4 or 5 days.
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Prep Time 10 mins
Cook Time 8 hrs
Servings 3 bowls
Calories 216.9 kcal

Ingredients
  

  • 1/2 cup jasmine rice, washed and drained
  • 5 cups water
  • salt, to taste
  • 3 reconstituted dried black mushrooms, thinly sliced
  • 2 tablespoons ginger, peeled and finely shredded
  • 1/2 cup vegetarian ham, cubed (fried if you like) or 1/2 cup extra firm tofu (fried if you like)
  • 2 tablespoons sesame oil
  • 1/2 teaspoon salt (to taste)
  • light soy sauce, to taste
  • black pepper, to taste
  • 1/3 cup fresh coriander leaves, for garnish

Instructions
 

  • Put the rice, salt, and water in a slow cooker.
  • Add ginger and mushrooms.
  • Turn slow cooker on to low and cook for 8 hours or overnight.
  • Add veggie ham or tofu just before serving.
  • Season with salt, light soy sauce, sesame oil and pepper.
  • Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.

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Nutrition

Serving: 445gCalories: 216.9kcalCarbohydrates: 30.4gProtein: 2.8gFat: 9.4gSaturated Fat: 1.4gSodium: 403.8mgFiber: 1.8gSugar: 0.2g
Keyword Asian, Breakfast, Easy, Inexpensive, Rice, Vegan, Vegetable, Vietnamese
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