Brown Rice and Seaweed Congee

Serves 4
Time 2 hours +


1 cup brown rice
500ml vegetable stock or miso paste + boiling water
1 tbsp ginger, grated
¼ cup wakame
½ cup dulse

Sesame roasted nori
Boiled eggs
Alfalfa sprouts


Rinse the rice under cold under, drain well (preferably overnight). Place a non-stick pot on the stove with stock, rice and ginger, bring to the boil and let simmer for 2 hours. Stir rice occasionally to prevent sticking. The rice is ready when it resumes a thick soup, extra liquid may be required during the cooking process.

Fold in the wakame and dulse. Spoon rice into individual bowls and top with crumbled sesame roasted nori, boiled eggs and alfalfa sprouts.