Congee is a nutritious, easy to digest meal, commonly eaten as breakfast throughout Asia and especially suited to these cooler months. It is usually made with rice but you can use a mixture of rice and whole grains such as barley, millet, or bulgur. Optional add ins increase the nutritional value. Shitake mushrooms stimulate the immune system and are a good source of iron, dried bean curd (also known as yuba) is an easily digestible source of protein and minerals, and Asian greens are members of the cruciferous family, famous for potent anti-cancer properties.



  • 1 Tbsp olive oil
  • 1 chopped onion
  • 1 Tbsp grated ginger
  • 1 cup basmati rice or mixture of whole grains
  • 8 cups water
  • 1 veggie stock cube

Optional add-ins

  • Handful shitake mushrooms
  • 100 g dried bean curd sticks
  • 1 bunch chopped Asian greens

Heat the olive oil in a large saucepan, add the onion and fry until soft. Add the grated ginger and stir. Add the rice or grains, water and stock cube, stir well, cover and bring to the boil.

Reduce heat to a simmer and add shitake mushrooms and bean curd sticks.

Cook, stirring occasionally for about 30-40 min, until the grains are soft and beginning to break apart.

Add the Asian greens and cook for another 5 min, until they are tender but still a brilliant green.

Serve warm, topped with a combination of the following garnishes: fresh or fried shallots, lemon juice, soy sauce or Braggs, chilli paste, toasted sesame seeds.

Serves 4