Congee is one of the world’s most comforting foods! This brown rice and lentil congee is a healthier version with more fibre and nutrients like protein than typical white rice congee. Seasoned simply with scallion and ginger, I love cooking it down until it’s creamy and the grains are super soft but still look intact. Then, I top my bowl with a combination of flavours and textures. Click here for the printable recipe.
Healthy Vegan Recipes + New Vegan Snacks // What I Ate #89
Watch me make this recipe at 1:32.
Most mornings, I’ve been having protein-packed smoothies. But lately, I’ve been craving more homely meals. I think it’s for emotional reasons. I’ve been missing my family in Vancouver. My parents are getting older and the knowledge of that has been sinking in slowly over the last year. I worry about them even though they tell me not to. My sister and brother have things going on in their lives and I wish I could be there in person to go through these things with them. I’m a new aunt and wish I could be there to babysit that darling child. I swear, that baby is the most beautiful baby I’ve ever seen. I can’t visit at the moment and it makes me feel terrible sometimes. Eating something that reminds me of home lays a band-aid on those feelings. At least this band-aid is a healthy option! 😉
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More posts with congee:
Printable recipe for Brown Rice and Lentil Congee
The toppings in this recipe are optional but recommended! The combination of sweet, salty, and spicy plus crunchy, chewy, and creamy all work together to make a perfect congee experience. See my video here if you want specific brands.
This recipe makes about 7 x 2-cup servings.
- 10 cups water or broth (plus more water)
- 1 cup uncooked lentils (any type you like)
- 1 cup uncooked brown rice (or any grain you like)
- 4 green onions, whites sliced lengthwise, green parts chopped
- 1" piece of ginger or 1/2 teaspoon ginger powder
- 1 teaspoon salt
- Sriracha Cashews, whole or chopped
- BBQ Flavoured Vegan Jerky
- chopped avocado
- toasted sesame oil
- nori strips (cut up toasted nori sheet)
- Rinse and drain the rice and lentils. In a large pot over high heat, combine them with green onion whites, ginger, salt and 10 cups of water or broth in a large pot and heat until it comes to a rolling boil; about 10 minutes. Turn the heat down to a simmer; I used medium heat.
- Cook covered or uncovered, maintaining a simmer and making sure it doesn't bubble over. Stir well every 10-15 minutes to prevent the rice from sticking to the bottom and burning.
- When the congee starts to get thick, about 45 minutes in, uncover the pot if you were cooking covered. Continue to cook until the congee reaches your desired consistency. For me, it was 45 minutes more for a total cook time of 1 hour 40 minutes.
- Remove from heat and serve. Add salt if you like but keep it a bit on the bland side if you're using salty toppings. Add whatever toppings you like. Enjoy!
- Let the leftovers cool before dividing into containers and freezing for up to two months.
- Use fresh ginger if you have it! Powered ginger will work in a pinch but fresh really is best.
- Congee keeps well in the fridge or freezer but don't top it until you're ready to serve. In the fridge, you can store congee for up to 3 days. It's good in the freezer for up to two months.