Sunrise Congee
Includes gluten-free, vegetarian, & vegan options
  • 1/3cup long-grain white rice
  • 1/2tbsp grapeseed oil
  • 12oz butternut squash, peeled and grated, about 4 cups loosely packed
  • 4cups low-sodium or homemade vegetable stock, gluten and dairy free if desired
  • 1cup water
  • 1 1/2tsp fish sauce, soy sauce, or tamarigluten free if desired
  • 1/4tsp ground white pepper
  • 1tsp maple syrup
  • 1/2cup kimchivegan if desired
  • 1/3cup cooked, shelled edamame beans
  • Fresh Thai basil leaves and fresh cilantro leavesfor garnish
  • 2tsp black sesame seedsfor garnish
  1. In fine-mesh strainer, place rice and rinse well under cold water until water runs clear, about 30 seconds. Transfer rice grains to food processor and pulse until finely chopped.
  2. In medium saucepan, heat oil over medium heat. Add rice and grated squash. Cook, stirring often, for 2 minutes. Add stock, water, and fish sauce or tamari and allow mixture to come to a boil. Reduce heat to medium-low, partially cover with lid, and let simmer, stirring occasionally, until congee is creamy, about 90 minutes. Stir in white pepper and maple syrup.
  3. Divide warm congee among 4 serving bowls before topping with kimchi, edamame, Thai basil, cilantro, and sesame seeds. Enjoy while warm.
Recipe Notes

Per serving: 166 calories; 4 g protein; 3 g total fat (0 g sat. fat); 31 g total carbohydrates (8 g sugars, 3 g fiber); 435 mg sodium