Nettle, Butternut Squash and Wild Mushroom Congee with Herb, Lemon and Truffle Oil
So much healthy, comforting goodness. Congee, or rice porridge, is perhaps (per capita) the most popular comfort food in the world and this meal shows why. This is a special, vegan version packed with all of the PNW things we love. We make the broth with wild nettles, dried wild mushrooms, butternut squash, celery and leeks. We then add rice and cook for 2 hours, until a creamy soup forms. Top with truffle lemon dill and scallion oil, browned wild mushrooms and toasted hazelnuts.
Serves 3-4 adults - 2 x 24 oz of congee (1.5 quarts in total) and toppings to match.
COOK TIME - 10-15 min.
ALLERNGENS - Nuts (hazelnuts packaged separately)
CONTENTS - 1.5 quarts congee (2 x 14 oz), flavor oil, mushrooms, hazelnuts.
SHOPPING LIST - N/A - 4 eggs for boiling (optional)
KEEP FROZEN - Thaw in a bowl of cold water for 15 minutes. Heat from partially frozen. Open prior to or immediately after thawing, refrigerate and use within 48 hours.
INSTRUCTIONS -
Congee - Heat in a pot on medium heat, stirring often (5 min). May be heated in the microwave after opening bag. Heat mushrooms in a skillet on medium (1-2 min) or in the microwave (opened). Put congee in bowls and then top with mushrooms. Finish with a drizzle of the oil and the hazelnuts.
OPTIONAL Boiled Eggs - Bring a pot of water to a boil. Lower still cold eggs gently into pot (use a spoon). Boil gently for exactly 7 minutes, Remove to a bowl of cold water. Will produce eggs with a slightly soft or runny center, perfect for adding richness to the congee.
INGREDIENTS - Congee - Water, oat milk (oats, water), rice, nettles, butternut squash, leeks, garlic, white wine, wild mushrooms, olive oil, thyme, salt, pepper. Wild mushrooms - mushrooms, olive oil, shallots, garlic, thyme, salt. Squash - butternut squash, olive oil, salt. Hazelnuts - hazelnuts. Flavor oil - avocado oil, olive oil, white truffles, lemon peel, dill, parsley, mint, green onion.
