Recipes

Brown Rice Congee with Chicken, Broccoli and Green Onion

serves 2-4

Congee is a comforting rice porridge served in many countries across Asia. It is traditionally made with white rice and typically served for breakfast. Rice is slowly simmered with water or chicken stock until the grain breaks down and thickens the cooking liquid. Congee is soothing and easily digestible, making it an ideal one-dish meal that grownups can enjoy sharing with baby.

Congee can easily be altered according to taste. This congee is simple and unsalted for the littlest eaters, but adults can customize theirs with optional garnishes like sesame oil and shiitake mushrooms sautéed with garlic.

• 1 cup brown rice
• 4 cups water
• one slice peeled ginger the size of a quarter
• 6-10 cups chicken stock or water
• 1 cup diced, cooked chicken
• 1 cup diced broccoli
• 1/2 cup chopped green onion, green parts only
• soy sauce
• optional garnishes: sesame oil, roasted chopped peanuts, sliced shiitake mushrooms sautéed with garlic, additional chopped green onion

1. Bring 4 cups water and rice to a boil over high heat. Reduce heat to low, add ginger and simmer for 1 ½ hours, partly covered. Stir occasionally and add additional water or stock as needed. The mixture should remain very loose. Taste occasionally; if the flavor of the ginger becomes too strong, remove it. The rice should become thoroughly tender and begin to fall apart.
2. Add chicken and simmer 5 minutes. Add broccoli and simmer until tender. Remove ginger. Add green onion and simmer 1 minute more.
3. Puree baby’s portion of congee to desired consistency. Add soy sauce to season and top with optional garnishes if using.

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