Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Prepare the rice
Nuts and seeds
Carrots
Mushroom ragout
Congee
Kale
Serve
How it's done
Prepare the rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the rice in a bowl, cover the rice with cold water, cover the bowl and leave to stand for approx. 8 hrs. or overnight.
Nuts and seeds
Spread the peanuts, hazelnuts and sesame seeds on a baking tray lined with baking paper.
Toast in the oven
Approx. 15 mins. in the centre of an oven preheated to 160 °C. Remove the nuts and seeds, set aside.
Carrots
Place the carrots in a bowl, add the vinegar and salt, mix. Cover the carrots and set aside.
Mushroom ragout
Heat the oil in a non-stick frying pan. Briefly fry the onion and garlic. Add the mushrooms and cook for a further 5 mins. Pour in the soy sauce and water, add the miso paste and sugar, mix, simmer for approx. 5 mins. Remove the pan from the heat. Mix in a little lemon zest, set aside the remainder of the zest.
Congee
Heat the oil in a pan. Sauté the onion, garlic, chilli pepper and ginger for approx. 5 mins. Drain the soaked rice in a sieve, add with the salt, cook briefly. Pour in the water, bring to the boil while stirring. Reduce the heat, simmer the rice for approx. 20 mins., stirring occasionally to form a thick, creamy rice porridge. Mix in the reserved lemon zest.
Kale
Heat the oil in a frying pan. Fry the kale for approx. 3 mins., set aside.
Serve
Plate up the congee in deep dishes or bowls. Top with the kimchi, mushroom ragout, kale, carrots, nuts and seeds.
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