SLOW COOKER MUSHROOM AND PUMPKIN BROWN RICE CONGEE
2 ltr vegetable stock or bone broth
3cm ginger - grated
6 spring onions - chopped
6 cloves garlic - crushed
2/3 cup brown rice
1/2 small pumpkin - cut into wedges
1 cup mushrooms - quartered
1 tbs tamari
2 tbs sesame oil
4 organic eggs
2 sheets nori - shredded
2 tbs sunflower seeds - toasted
1 cup baby spinach
fresh thyme to garnish
METHOD
Place spring onion, ginger, garlic, stock/bone broth, pumpkin and rice into the slow cooker and cook for 6 hours until the mixture has thickened.
Add the mushroom for the last 30 minutes of cooking.
Transfer pumpkin to a plate and add the tamari and sesame oil and stir.
Season with salt and pepper.
Fry or boil eggs to your liking.
Serve congee into bowls and top with pumpkin, fried egg, nori and sunflower seeds.