Suits: GF, DF, Nightshade free, Vegan, Contains Cashews*.
Ingredients - Congee:
- ½ cup Brown rice
- 500g Pumpkin (½ a medium sized pumpkin) diced into 2cm cubes
- 1.75L Water
- 1 tbsp Miso paste
- 1 tbsp Tamari
- 1 tbsp Fresh ginger
- 1 tsp Fresh turmeric
- 1 tsp Fresh Garlic
- ½ tsp Coriander powder
- ¼ tsp Salt
- Fresh Coriander to garnish
- ¼ cup Olive oil
- Fresh spring onions, finely sliced (garnish)
Ingredients - Miso Roasted Cashews:
- 1 ¼ cups cashew nuts
- 1 ½ tbsp coconut oil
- 3 tsp miso paste
- 3 tsp coconut sugar
- 1 tsp turmeric powder
- ½ tsp coriander powder
Method - Congee:
- In a medium sized pot coat the bottom of the pan with olive oil and heat to medium-high heat
- Add ginger, garlic and fresh turmeric. Fry for 1-2 minutes, stirring until fragrant
- Add miso paste, tamari, coriander powder, diced pumpkin and brown rice to the pot
- Stir and coat well in the oil and spice mix (leave salt out until the dish is finished so you can adjust it to your liking after the water has reduced and the flavour has concentrated)
- Add water and bring to a boil, then reduce to simmer
- Keep congee simmering for 40 minutes, it will reduce and the pumpkin will cook down and disperse throughout the congee
- Stir thoroughly once congee has thickened to prevent burning
- Add salt to taste and serve warm with the miso roast cashews, spring onions and coriander
Method - Miso Roasted Cashews:
- Preheat oven at 150°c
- In a medium sized bowl, coat cashews evenly with all listed ingredients
- Line a tray with baking paper and spread cashews out onto the tray
- Bake for 5-7 minutes
- The sugar and miso will bake quickly, be careful not to let them burn
- When they are golden brown take them out and let them cool
