With our brief return to winter in good old Vico I thought I would get straight back into those grounding, warming, delicious nourishing foods that so suit the current gloom and drizzle.
A version of this dish is served at my local cafe, Elkhorn in Wallington. It is so delicious. I just cannot get enough of it. I have always thought that, although a traditional Chinese breakfast recipe, it does make a scrumptious chilly evening’s dinner. So here it is. This week’s dinner 3 nights out of 7 (don’t judge me, when I find something I love I tend to eat it until the cows come home!). Don’t let the 90 minute cook time scare you off either. You literally throw it all in a pot, give it a stir every now and then and bobs your uncle.
So amazing as a meal if you want something that is so gentle on your digestive system and helps you to feel nourished and satiated. Look after your gut health and warm yourself from the inside out…..
1 cup brown rice
11 cups water (yes, 11 cups!)
6 cloves garlic, peeled and finely chopped
thumb of ginger, peeled and finely chopped (handy hint: use a teaspoon to peel ginger!)
40g dried shiitake mushrooms (or 1 – 2 cups fresh), sliced
2 teaspoon sesame oil
1 teaspoon sesame seeds
small handful coriander
1 tablespoon spring onions sliced
1 small red chilli, seeds removed and sliced (lead seeds in if you love spice!)
1 tablespoon ponzu (or substitute with tamari) sauce
1 tablespoon rice wine vinegar
2 tablespoons kimchi (I used The Fermentary brand)
In a bowl, pour freshly boiled water over the shiitake mushrooms and cover, leave to reconstitute as you prepare the rest. If you are using fresh shiitake, simply slice length ways.
Wash your rice well. In a large pot or saucepan combine the rice, ginger, garlic and water. Bring to the boil and reduce to a simmer. Set a timer for 90 minutes.
Drain the mushrooms and add to the pot of rice, stirring well. Return to stir occasionally.
When cooked through it should be thick like a porridge. Stir in the sesame oil and allow to cool for 5 minutes.
Scoop into bowls.
Stir together the ponzu or tamari and the rice wine vinegar and either pour over the c0ngee or serve on the side.
Sprinkle with sesame seeds, coriander, spring onions and sliced chilli and serve accompanied buy a little kimchi. So delicious!