Pumpkin and brown rice congee

Made easy in the slow cooker, this warming pumpkin and brown rice congee is a must-try. Sprinkle it with sesame and sunflower seeds for some extra crunch.

6

15m

6h

Ingredients

  • 6 spring onions
  • 8 cups (2L) salt-reduced chicken or vegetable stock
  • 3cm-piece ginger, peeled, thinly sliced
  • 6 garlic cloves, crushed
  • 2/3 cup (130g) brown rice
  • 1/2 small Kent pumpkin, seeded, cut into thick wedges
  • 1 tbs tamari or soy sauce
  • 4 Coles Australian Free Range Eggs, at room temperature
  • 2 sheets nori, finely shredded
  • 2 tbs sunflower seeds, toasted
  • 1 tbs sesame seeds, toasted

Method

STEP 1

Coarsely chop 4 spring onions. Place in a slow cooker with stock, ginger, garlic, rice and pumpkin. Cover and cook for 6 hours on high (or 8 hours on low) or until the rice is tender and the mixture thickens.

STEP 2

Carefully transfer the pumpkin to a large plate. Add the tamari or soy sauce to the rice mixture in the slow cooker and stir to combine. Season.

STEP 3

Meanwhile, cook the eggs in a medium saucepan of boiling water for 6 1/2 mins for soft-boiled or until cooked to your liking. Drain. Refresh under cold water. Peel each egg and cut in half.

STEP 4

Thinly slice the remaining spring onions lengthways. Place in a small bowl of iced water for 10 mins to curl. Drain.

STEP 5

Divide rice mixture among serving bowls. Top with pumpkin and egg. Sprinkle with nori, spring onion curls, sunflower seeds and sesame seeds.

On the stove: To make this without a slow cooker, cook the rice mixture in a deep heavy-based saucepan over low heat for 1-1 1/2 hours or until the rice is tender.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.