Congee is a is a rice pudding that's commonly served throughout Asia. This delectable salty Kombu congee checks all of our boxes for a tasty meal. The creamy congee is mixed with fresh green beans, bitter arugula, tender carrots, strips of kombu, and a bit of saffron that gives this umami-bomb a subtle nuance that's truly special.
Savory Saffron Kombu Congee [Vegan, Gluten-Free]
- 1/2 cup long grain jasmine rice
- 1.76 ounces of green beans
- 2 medium-sized carrots
- 1 bunch of fresh parsley
- 1 small piece fresh ginger
- 1 bunch of chives
- 1 bunch arugula
- 1 sachet of saffron
- Sea salt, to taste
- A few lemongrass leaves
- Olive oil to taste
- 1 piece kombu seaweed
- Rinse the jasmine rice and let it soak in 1 1/2 cups of water overnight.
- In the morning, transfer the congee to a pan and cook it, covered, on low heat, until the mixture is creamy. It will take about 1 1/2-2 hours. Try not to take the top off.
- When you're congee is 10 minutes from being done, add the saffron.
- Blanch the green beans in boiling salted water, drain them, and put them in ice water to cool them.
- Wash the kombu and cut into strips.
- Peel the carrots under running water and cut into small cubes.
- Heat the oil in a wok then add the peeled and grated ginger and the carrots.
- Lightly salt the mixture and let it simmer for 3-4 minutes and then add the lemongrass.
- Add green beans and arugula and sautée the mixture for another 2 minutes.
- Remove the pan from heat and mix n the congee.
- Add the chives and chopped parsley.
- Garnish the dish with a mint leaf and borage flowers or other edible flowers and herbs to taste.