Pumpkin Congee
This is one of my top favorite congees. It is savory, mildly sweet, thick, creamy and screams comfort! You can enjoy this pumpkin congee as it is, but I chose to add ground pork for some protein. Of course, you can add any meat, seafood or vegetables. Although the pumpkin adds some natural sweetness to the congee but if you are hardworking enough, try roasting them in the oven first and you will get an even sweeter taste with a smoky flavor. The key to thicken the congee is to add a little xanthan gum. If you find that konjac noodles are chewy, you will find this porridge to be pleasantly soft, warm, comforting and delicious.
1. Rinse and drain the konjac rice. Place the rice in a pan and stir fry without oil to remove excess water over medium heat. It is important to remove the excess water from the konjac rice so that it can absorb all the flavors from the congee. Set aside.
2. In a small pot, add the water and pumpkins. Bring to a boil then simmer until the pumpkins are tender.
3. Add the seasoned ground pork, prepared konjac rice, seasonings and mix well. Cook over low heat. Adjust taste accordingly.
4. Finally, thicken the congee with xanthan gum. Sprinkle the xanthan gum slowly and stir constantly to combine. This way, the xanthan gum will not clump up. You may not use up all the xanthan gum so just adjust until you get the desired thickness of the congee.
5. Transfer to a serving bowl, drizzle with sesame oil and garnish with chopped spring onions and fried garlic or shallots.
[This recipe uses 1 packet Konjac rice but yields 2 small servings]
NUTRITION INFO PER SERVING
Total carb = 4.9 g
Dietary fiber = 0.4 g
Net carb = 4.5 g
Calories = 168
Total fat = 13.3 g
Protein = 7.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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