CONGEE WITH ROASTED PUMPKIN, ZUCCHINI, KALE + TAMARI TOFU

Congee is a staple hailing from China with a history of over 3000 years. It's mild and easy to digest, making it the perfect food when you're sick, postpartum, or just need a delicious, grounding and warm meal. 

My version of congee is not very authentic, but it is very delicious. Made using Australian medium grain rice and tricolour quinoa that cook slowly alongside lemongrass, ginger, garlic, shiitake mushrooms and coriander. I stir through pumpkin and zucchini roasted in olive oil, pan-fried tamari tofu and lots of fresh kale and coriander. 

This dish is designed to be enjoyed within 5 days and will keep for the same length of time when refrigerated. You can also freeze this dish for up to two months. We recommend serving warm. You may need to re-heat your congee with an extra splash of water to reach your desired consistency.

Served in a 1L glass jar.

Pumpkin, water, medium grain rice, quinoa, zucchini, tofu, kale, shiitake mushroom, ginger, lemongrass, garlic, olive oil, salt + white pepper.