Mung Bean and Rice Congee
This Instant Pot congee uses dry mung beans and sweet brown rice, along with a large amount of fresh ginger and Indian spices to create a flavorful and nourishing vegan meal.
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Ingredients
1 TBSP extra virgin olive oil
1 medium onion diced
1½ tsp finely grated fresh ginger
3 cloves garlic crushed
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp turmeric powder
1 tsp sea salt
1 cup mungbeans rinsed and drained
¾ cup sweet brown rice
5 cups water
optional: Zucchini, kale or frozen peas.
1 TBSP (15 ml) extra virgin olive oil
1 medium onion diced
1½ tsp (7.5 ml) finely grated fresh ginger
3 cloves garlic crushed
1½ tsp (7.5 ml) ground cumin
1½ tsp (7.5 ml) ground coriander
1 tsp (5 ml) turmeric powder
1 tsp (5 ml) sea salt
200 gram mungbeans rinsed and drained
150 gram sweet brown rice
1200 ml water
optional: Zucchini, kale or frozen peas.
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Instructions
- Press SAUTÉ on the Instant Pot until it reads HOT, and then add the oil.
- Add the onions and sauté for 5 to 10 minutes, or until the onions begin to change color.
- Add the ginger, garlic, spices, and salt; sauté a few minutes more.
- Rinse the dry mung beans in a fine mesh strainer under cool, running water. Then add them to your Instant Pot.
- Then add the sweet brown rice and water.
- Attach the lid and move the valve to the SEALING position.
- Set to cook on HIGH pressure for 25 minutes. When it is done, let the pressure come down naturally for 20 to 25 minutes, then release the valve to let out the remaining pressure.
- After it is done, you can stir in vegetables that cook quickly, such as chopped kale, diced zucchini, or frozen peas if desired.
- Stir in the chopped cilantro.
- The congee will thicken as it cools. You can stir in extra water or broth to thin it out.
Nutritional Info
Storage
Notes
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