Brown rice congee with pumpkin, edamame and sesame

Ingredients

For 1 serving

• Brown rice45 g
• Vegetable broth550 ml
• Pumpkin120 g
• Edamame60 g
• Ginger5 g
• Tamari1 teaspoon
• Sesame seeds4 g
• Spring onions1

Contains: soy, sesame, celery,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 1 cm; peel and grate the ginger.
2. Rinse the brown rice under cold water and put it in a pan with the vegetable stock, the pumpkin and the ginger.
3. Bring to the boil over medium heat, then turn to low and cook for 45 minutes with the lid ajar, stirring often, until the rice is very soft and the pumpkin has melted into a cream; add hot water if it gets too dry.
4. Meanwhile toast the sesame seeds in a dry small pan over medium heat for 1–2 minutes, until golden and fragrant, and thinly slice the spring onion.
5. For the last 5 minutes add the edamame to the congee and let them cook until hot and tender.
6. Pour into a bowl and season with the tamari, the toasted sesame and the spring onion.