LENTIL WHOLEGRAIN CONGEE
I love this dish for when I want something nourishing, comforting and easy to make. It’s been something of a “go-to” dish over the years and thought it was time to share the love.
It’s like a healthy congee made using whole grains. Congee is a savoury rice porridge, a staple dish across Asia, here I’m using a mix of whole grains to make it really nutritious, both fibre and protein-rich. A perfect dish for when you’re under the weather, but really for any time you want a warm hug with a little kick of heat and fun. It's thick, comforting, nourishing and easy to jazz up with toppings.
Soaking and slow cooking the grains and pulses together, makes them easier to digest and helps to create the silky final consistency you want. Here I like to use millet and short-grain brown rice, they break down nicely and create a lovely texture. You can play around with the grains you have to hand though; it’s a very easily adaptable dish.
I would say all of these seasonings are optional depending on your time and mood, but the lemon is a must. It just lifts the dish so much. It’s amazing how these very humble ingredients can be so satisfying and enjoyable! I so always enjoy a little crunch and fresh herbs on top as well.
For serving suggestions, I’ve been enjoying steaming aubergine lately, seasoned with sesame, sesame oil and tamari, it would be a delicious topping for this dish, or add sauteed spring greens.
Pictured, I’ve served with Sichuan oil that I always have a batch of. I also love it with salsa macha, Mexican chile salsa made of chiles, oil, nuts and seeds.
I’ve included a recipe for furikake as well which I love to add to dishes for a little extra umami and nutrient boost. It’s a mix of sesame, nori and salt. It will keep for months and is a good pantry staple to have to hand.
LENTIL WHOLEGRAIN CONGEE
serves 4
225g red lentils
120g millet and short brown grain rice are both favourites
10g white pepper
Himalayan pink salt - to taste
4 tablespoons cold pressed rapeseed
45g garlic, minced (optional)
1 tsp grated turmeric or 1/2 tsp ground
100g ginger, minced - recommended
50-70g lemon juice - freshly squeeze
Soak lentils and grains together with plenty of lightly salted water for eight hours or overnight. ( I used 10g salt)
Drain and rinse well, transfer to a large pan and cover with 1500g of fresh water and 10g salt. Bring to a boil with the lid on, turn the saucepan down, and cook on low heat for 1.5 - 2 hours, stirring regularly to stop sticking. If it’s looking dry or too thick simply add more water and mix through. The mixture should be thick but loose, like porridge.
When you’re almost ready to serve, heat a frying pan with the oil, add the garlic, fry until just golden and transfer to the congee, mix through. Stir in the ginger, turmeric and lemon and cook for another 15 minutes. Check the consistency, taste for seasoning and serve.
This freezes well and keeps for a few days in the fridge.
To serve, top with fresh herbs, spring onions, and your favourite chilli oil. I also like to add some nuts or seeds for an extra nutrient boost and texture, plus some veg on the side to make it a complete meal.
Furikake
2 sheet nori
100g sesame seeds, toasted - I used a mix of black and white
5g/tsp himalayan pink or sea salt
Using tongs, hold the nori a few inches away from open flame, wave the sheets over the flame on both sides to toast. Be careful not to let it burn. Blitz in a food processor with the toasted sesame and salt until you have a rough crumb.
Transfer to a jar and store until finished! Enjoy.