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Congee with Pickled Medley Microgreens

Yields: 4-6 Cups


  • 4 cups white rice
  • 6 - 7 cups chicken broth
  • 2 garlic cloves
  • 2 T ghee
  • 1 t salt
  • 1/2 cup white wine vinegar
  • 2 T sugar
  • 1/4 cup water
  • 1/2 cup medley microgreens
For Optional Garnish
  • Black sesame seeds
  • Scallions
  • Red chili
  • Chili oil
  • Saffron
  1. Bring white wine vinegar, sugar and water to a boil - remove from heat and let cool to room temperature. Set aside
  2. Add rice, garlic, ghee and half of the broth to a pot and bring to a boil. Reduce heat to simmer, stirring occasionally for about 1 hour. Add more broth, a little at a time, to equal about 7 cups total so the consistency is porridge like. Add salt to taste
  3. Plunge microgreens in cooled pickling liquid, cover and refrigerate for 30 minutes until rice is done
  4. Serve in bowls, top with pickled greens and other optional garnish

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