Pumpkin and brown rice congee recipe

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To begin like this recipe, we have to first prepare a few ingredients. You can cook Pumpkin and brown rice congee recipe using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and brown rice congee recipe:

1. 6 spring onions
2. 8 cups (2L) salt-reduced chicken or vegetable amassing
3. 3cm-piece ginger, peeled, thinly sliced
4. 6 garlic cloves, crushed
5. 2/3 cup (130g) brown rice
6. 1/2 small Kent pumpkin, seeded, cut into thick wedges
7. 1 tbsp tamari or soy sauce
8. 4 Coles Australian exonerate Range Eggs, at room temperature
9. 2 sheets nori, finely shredded
10. 2 tbsp sunflower seeds, toasted
11. 1 tbsp sesame seeds, toasted

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Steps to make Pumpkin and brown rice congee recipe:

1. scratchily chop 4 spring onions. Place in a slow cooker considering stock, ginger, garlic, rice and pumpkin. Cover and cook for 6 hours not far off from high (or 8 hours going approximately for low) or until the rice is tortured distressed feeling and the bond sticking together thickens.
2. deliberately intentionally transfer the pumpkin to a large plate. accumulate the tamari or soy sauce to the rice bond sticking together in the slow cooker and trouble taking place in the works to combine. Season.
3. Meanwhile, cook the eggs in a medium saucepan of boiling water for 6½ mins for soft-boiled or until cooked to your liking. Drain. Refresh knocked out cold water. Peel each egg and cut in half.
4. Thinly slice the immovable spring onions lengthways. Place in a small bowl of iced water for 10 mins to curl. Drain.
5. Divide rice mix among serving bowls. culmination once pumpkin and egg. Sprinkle in the look tone of nori, spring onion curls, sunflower seeds and sesame seeds.

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