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Nourishing Butternut Squash, Shiitake Mushroom, Savoy Cabbage And Brown Rice Congee

Serves : 1 Preparation 20 mins Cooking 15 mins Total 35
Nutrition facts: 315.00 calories 7.40g protein 56.70g carbs 9.80g sugars 8.40g fat 3.60g 8.30g fibre 883.00mg sodium
Ingredients: 50g/2oz Brown rice 500ml/18fl oz Cold water 1 teaspoon Coconut oil 1 clove, crushed, peeled and finely chopped Garlic 1 teaspoon freshly grated peeled root Ginger 1 medium, deseeded and finely chopped Red chilli 100g/3½oz, peeled, deseeded and cut into 1cm/½ inch dice Butternut squash ½, peeled and cut into 1cm/½ inch dice Carrot ½ tablespoon Vegetable bouillon stock powder 400ml/14fl oz Boiling water 1 handful, shredded, washed and drained Savoy cabbage 4 fresh, rinsed and sliced Shiitake mushrooms 1 pinch Black pepper 1 teaspoon Olive oil 1 very small bunch, leaves and stems finely chopped, to garnish Coriander This is a warm and comforting breakfast that delivers sustained energy from the brown rice and butternut squash. Butternut squash is also rich in fibre, making it exceptionally heart-friendly, and contains significant amounts of potassium as well as vitamins B6 and C. Lastly, you will get a metabolic boost from the spicy properties of the chilli and ginger. Overall, nourishing and tasty and can be eaten for lunch or dinner, too.

Nourishing Butternut Squash, Shiitake Mushroom, Savoy Cabbage And Brown Rice Congee

  1. Serves : 1
  2. Preparation time 20 Minutes
  3. Cooking time 15 Minutes
per serving

Cals

315.00

Protein (g)

7.40

Carbs (g)

56.70

Sugars (g)

9.80

Fat (g)

8.40

Sat Fat (g)

3.60

Fibre (g)

8.30

Sodium (mg)

883.00
vegetarian
Source from

Eat Clean: Wok Yourself to Health

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About the recipe

main courses

This is a warm and comforting breakfast that delivers sustained energy from the brown rice and butternut squash. Butternut squash is also rich in fibre, making it exceptionally heart-friendly, and contains significant amounts of potassium as well as vitamins B6 and C. Lastly, you will get a metabolic boost from the spicy properties of the chilli and ginger. Overall, nourishing and tasty and can be eaten for lunch or dinner, too.

Ingredients
  • Brown rice - 50g/2oz
  • Cold water - 500ml/18fl oz
  • Coconut oil - 1 teaspoon
  • Garlic - 1 clove, crushed, peeled and finely chopped
  • Ginger - 1 teaspoon freshly grated peeled root
  • Red chilli - 1 medium, deseeded and finely chopped
  • Butternut squash - 100g/3½oz, peeled, deseeded and cut into 1cm/½ inch dice
  • Carrot - ½, peeled and cut into 1cm/½ inch dice
  • Vegetable bouillon stock powder - ½ tablespoon
  • Boiling water - 400ml/14fl oz
  • Savoy cabbage - 1 handful, shredded, washed and drained
  • Shiitake mushrooms - 4 fresh, rinsed and sliced
  • Black pepper - 1 pinch
  • Olive oil - 1 teaspoon
  • Coriander - 1 very small bunch, leaves and stems finely chopped, to garnish

Steps

  • Wash the brown rice well in a colander until the water runs clear. Place the rice in a medium pan and add the cold water. Bring to the boil, then cover with a tight- fitting lid, turn the heat down to low and cook the rice in its steam for 15–20 minutes. Remove the lid and fluff the grains with a fork.
  • Heat a large wok (or pan) over a high heat and add the coconut oil. As the oil starts to melt, swirl it around the wok and then quickly add the garlic, ginger and chilli and stir-fry for 30 seconds. Add the butternut squash and carrot and cook, stirring, for 2 minutes. Tip in the cooked rice, add the bouillon powder and boiling water and bring back to the boil. Cook on a medium heat, boiling the rice and vegetables for 12 minutes. Add the shredded cabbage and cook for 3 minutes, then add the shiitake mushrooms and cook for 1 minute.
  • Season to taste with black pepper and a small drizzle of olive oil. Garnish with the coriander and serve.
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Ingredients
  • Brown rice - 50g/2oz
  • Cold water - 500ml/18fl oz
  • Coconut oil - 1 teaspoon
  • Garlic - 1 clove, crushed, peeled and finely chopped
  • Ginger - 1 teaspoon freshly grated peeled root
  • Red chilli - 1 medium, deseeded and finely chopped
  • Butternut squash - 100g/3½oz, peeled, deseeded and cut into 1cm/½ inch dice
  • Carrot - ½, peeled and cut into 1cm/½ inch dice
  • Vegetable bouillon stock powder - ½ tablespoon
  • Boiling water - 400ml/14fl oz
  • Savoy cabbage - 1 handful, shredded, washed and drained
  • Shiitake mushrooms - 4 fresh, rinsed and sliced
  • Black pepper - 1 pinch
  • Olive oil - 1 teaspoon
  • Coriander - 1 very small bunch, leaves and stems finely chopped, to garnish
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