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 chili, 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:
1 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.
2 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.
3 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.
Nutrition: Calories: 138 kcal Protein: 7.23 g Fat: 7.65 g Carbohydrates: 10.76 g