Lunch/ Fodmap

Brown Rice Congee with Sautéed Spinach

Congee with Sautéed Spinach

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Serves: 8-10 Cooking Time: 2 hr 15 min


  • 1 cup sprouted organic brown rice
  • 10 cups water
  • 1/2 organic zucchini julienned ( per bowl)
  • 2 cups fresh Spinach ( per bowl)
  • 1 small purple hot pepper ( per bowl)
  • 1 tbsp organic Extra Virgin Olive Oil
  • Arugula Microgreens
  • Fennel Fern pieces ( the bright green part attached to the fronds)
  • Salt & Pepper



Boil 10 cups of water and add 1 cup of brown rice with a dash of salt


Reduce heat to simmer and cook for 1.5- 2 hours


When slightly cooled, place contents in a blender and mix. This is your Congee base


Take a non stick pan and heat 1/2 tbsp of oil and sauté spinach for 5 min until wilted, add freshly ground pepper


In a bowl, place 1-1.5 cups of Congee, top with spinach and julienned raw zuchhini


Garnish with chopped hot pepper, Arugula Microgreens, and drizzle with olive oil

I have a form of Congee almost every day. Congee is the Chinese form of porridge and is made with 1 part rice to 6-10 parts water that is simmered for a long time and then blended together. I exclusively use sprouted brown rice for my Congee base and tend to add 10 x’s the amount of water to result in a thick pudding like texture, any less water and it might as well be called pound cake, that’s how thick it would be. I like to have a small tea glass of warm Congee in the morning and with my afternoon snack with some spices and/or nuts and fruit. But this time I was craving something spicy, warm, and would evoke the same emotions I had while diving into a bowl of Congee at an airport lounge in Doha at 2am. It was just what I needed to bring me back to life during a 36 hr journey. Looking outside at the wind and rain combating for attention, this is just perfect to warm you up. Added bonus, there are 2 servings of vegetables in this dish, add a side salad and your at 3. A side salad with a Roma tomato? 4.

The serving sizes below are based on 1 heaping cup of Congee once it is blended. Keep it plain with no added spices once blended so you can reinvent it for a few meals or use it as a little snack.

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