Congee w/ Caramelized 'Pork'
|| Happy cold weather season everybody! If you've never had Congee, now's the time! Use a 10 to 1 ratio of water to rice and cook it low and slow for an hour and a half until you have a porridge. I topped mine with caramelized TVP (veggie 'meat'), fried shallots, cilantro, hoisin, and scallions! Recipe to come on Solstice Chef this week along with plenty more goodness! Happy Sunday everybody!||