Turkey Congee


Traditionally, congee is served with various condiments, including pickles, ginger, and fresh cilantro or scallions. To make this congee kid-friendly and more colorful, I added some carrots and serve it with scallions and a drizzle of soy sauce. For a vegetarian version, use vegetable stock.


1/4 cup medium brown rice, rinsed well
8 cups turkey stock, fat skimmed off (easy to do if you refrigerate stock overnight)
1 carrot, julienned
1 scallion, shredded
soy sauce, if desired

Bring rice and stock to a boil over medium heat. Reduce heat to low, and cook, partially covered for 2 hours. Add more stock or water to reach the desired consistency. Stir in julienned carrot and cook until tender. Serve with scallion and soy sauce, if desired.

Note: If you make it ahead of time, the congee will thicken and you will need to add more water or stock when reheating

This printable recipe is from Jeanette's Healthy Living.