serves
4
prep
10 minutes
cook
2 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- ½ cup tricolour quinoa
- ½ cup medium grain rice
- 1 cup Chinese peanuts (see Note) or blanched peanuts
- 6 cups water (for cooking)
- 1 cup (250 ml) unsalted vegetable or chicken stock
- Thinly sliced spring onions, soy sauce, chilli oil, sesame oil, preserved mustard stem (see Note), toasted sesame seeds, to serve
Instructions
- Combine the quinoa, rice and peanuts in a large bowl. Cover with water and wash the grains and nuts, then drain. Repeat the process, then transfer to a large, heavy-based saucepan.
- Add 3 cups of water and the stock to the pan and bring to the boil over high heat. Reduce the heat to medium-low and simmer for 2+ hours, stirring occasionally. Add the remaining water at intervals to achieve your preferred consistency (add more if you prefer a thinner consistency, or less if you prefer a thicker congee).
- Season with salt to taste, then divide the congee between bowls. Sprinkle with spring onion and bring to the table with condiments for everyone to help themselves.
Note
- Chinese peanuts normally have the red skin still on and can be sourced from Asian grocers.
- This recipe used the “Yuquan” brand of preserved mustard stem which can be found in Asian grocers in a green foil packet.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
