Hetty Mckinnon's Brown Rice Congee with Chilli Oil and Crispy Kale

abc.net.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: Congee:

¾ cup (150g) brown rice*

1 Tbsp neutral oil, such as vegetable or canola

2 tsp salt

About 8 cups water, or vegetable stock

100g shiitake mushrooms, stems trimmed and sliced

3 to 4cm piece ginger, unpeeled and sliced

2 cloves garlic, crushed

¼ cup (50g) black-eyed peas (optional)

1 star anise (optional)

Sea salt and white pepper

Chilli oil (store-bought or see recipe below)

2 to 3 shallots, finely chopped

note: Note: You can substitute brown rice for white rice, just know that the congee will be thicker if you use brown rice.

subheading: Crispy kale:

2 to 3 cups (60 to 90g) kale leaves

Olive oil

Sea salt

subheading: Chilli oil:

1 to 2 tablespoons red pepper flakes*

1 to 2 tablespoons Sichuan pepper flakes*

1 tablespoon Korean red pepper flakes*

20g ginger, finely chopped

2 cloves garlic, finely chopped

2 teaspoons sea salt flakes

1 cup grapeseed or neutral oil

Directions at abc.net.au

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