Black Rice Congee

• 100 grams short grain black rice
• 1 liter vegetable stock
• 1 piece kombu
• 3 dried shitake mushroom
• pinch salt
• 1 tablespoon sesame oil
• 2-3 tablespoons tamari or soy sauce
• pinch pinch of dried seaweed - wakame, arame , dulse are very nice. - rehydrate in cool water for 15 minutes. This will swell up quite a lot once rehydrated.

1. Soak the black rice over night.rnrnrnrnBring to the boil, turn down and simmer for an hour and a half, stirring frequently to prevent sticking.rnrnAdd more liquid if the congee becomes too thick, or if you like it a little looser.rnrnDiscard the kombu, take out the shitake and slice and return or leave whole . If you don't like the texture you can discard these with the kombu. rnrnAdd toppings of your choice!rnrnrnrnSome topping ideas -rnrnSliced quick fried spring onion, chopped avocado, chilli oil, sesame oil, soy sauce or tamari.rnrnSauteed kale, kimchi, cabbage, tempeh, garlic mushrooms, toasted seeds, roasted cherry tomatoes, aubergine, courgettes, chilli oil.. rnrnrnrn*FIn and Flounder - Broadway Fishmonger, Hackney
2. Drain, rinse and add to a medium pan with your stock, kombu and shitake mushrooms.
3. Bring to the boil, turn down and simmer for an hour and a half, stirring frequently to prevent sticking.rnrnAdd more liquid if the congee becomes too thick, or if you like it a little looser.
4. Discard the kombu, take out the shitake and slice and return or leave whole . If you don't like the texture you can discard these with the kombu. rnAdd toppings of your choice!rnSome topping ideas -rnrnSliced quick fried spring onion, chopped avocado, chilli oil, sesame oil, soy sauce or tamari.rnrnSauteed kale, kimchi, cabbage, tempeh, garlic mushrooms, toasted seeds, roasted cherry tomatoes, aubergine, courgettes, chilli oil..
5. *FIn and Flounder - Broadway Fishmonger, Hackney

short grain black rice, vegetable stock, kombu, shitake mushroom, salt, sesame oil, soy sauce, arame

Taken from food52.com/recipes/65923-black-rice-congee (may not work)