Congee is a type of rice porridge. It is full of flavor and is very filling!

Salted Congee [Vegan]


Cooking Time




  • 2 cup of mixed congee
  • 1 cup of green beans
  • 2 medium-sized carrots
  • 1 bunch of fresh parsley
  • 1 piece of fresh ginger
  • 1 bunch of chives
  • 1 bunch of arugula
  • 1 sachet of saffron
  • whole sea salt
  • few leaves of grass pepper
  • extra virgin olive oil to taste
  • piece of kombu (1 1/2 inch)


  1. Rinse the congee and soak it in a volume of fresh water equal to 3 1/2 times of its volume with the kombu alga all night. After this time, transfer everything to a thick-bottomed pan and cook over a low heat until the mixture is creamy and not too dry. It will take about 1 1/2 hours or 2 of cooking. Try not to raise the lid continuously to avoid letting the steam out (if necessary add boiling water if necessary).
  2. 10 minutes after the end of cooking, add the saffron sachet. Keep warm.
  3. Briefly scald the beans in salted boiling water, drain and pass them in water and ice to stop the cooking.
  4. Wash the rocket and cut it into strips.
  5. Peel the carrots or brush them under running water, then cut them into small, regular cubes.
  6. Heat the extra virgin olive oil in a wok, add the peeled and grated ginger and sauté the carrots lightly salting for 3 or 4 minutes over a high heat with the pepper. Add the green beans and rocket and sauté for another 2 minutes. With the heat off, mix the congee, add the chopped chives and parsley.
  7. Serve by decorating with 1 mint leaf and borage flowers or other edible flowers and aromatic herbs to taste.