Our customer Karen Turvey makes a delicious oat congee, which brings together the Chinese and Dutch sides of her family!
1/2 cup rolled oats
3 cups water or stock (chicken, vegetable, fish, etc)
Sliced mushrooms (1 – 2)
One sliced shallot
Diced fresh ginger 1 tsp
Poached egg (optional)
Garnishes (or use your own favourite congee ingredients ie dried shrimp)
Put liquid, oatmeal, sliced mushrooms, ginger and white part of shallot in pot. Cover and bring to a boil.
Remove cover and reduce heat to very low. Cook uncovered for up to 30 min (until it reaches your desired consistency). Stir occasionally to keep oatmeal from sticking to the bottom of the pot.
Garnish top with green part of sliced shallot, a splash of tamari and sesame oil and a poached egg (optional).
Some ideas and variations for using different grains.
Polenta con la ricotta is a traditional Italian dish utilizing coarse polenta flour as the key ingredient. This polenta-based dish is paired with ricotta for an extra-creamy flavor and texture. Other ingredients include tomatoes, pancetta, onions, butter, Parmigiano-Reggiano cheese, seasonings, and olive oil.
Barley and Potato:
Bukstinbiezputra is one of Latvia’s national dishes, made from barley, potatoes, onions, and milk or cream. All the ingredients are combined and cooked until the mixture becomes a smooth porridge. The porridge is typically served as a main course accompanied by fried bacon, onions, and with fresh dill sprinkled on top.