for 4 person

Prepare the rice

200 g

jasmine rice

Nuts and seeds

40 g	unsalted peanuts
10 g	hazelnuts
10 g	sesame seeds

Carrots

200 g	carrots, strips cut off using a peeler
1 tbsp	apple vinegar
2 pinch	salt

Mushroom ragout

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
600 g	oyster mushrooms, torn into pieces
1 dl	soy sauce
½ dl	water
1 tbsp	miso paste
1 tsp	sugar
1	organic lemon, use grated zest

Congee

1 tsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
1	red chilli pepper, finely chopped
1 cm	ginger, finely chopped
½ tsp	salt
7 dl	water

Kale

1 tsp	olive oil
100 g	washed, prepared kale

Serve

4 tbsp

kimchi

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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