Paleo Chinese Breakfast Feast: Congee with Roasted Vegetables & Shiitake Bacon
Discover a mouthwatering and authentic Paleo Chinese Breakfast Feast featuring congee with roasted vegetables and shiitake bacon. This Intermediate level recipe is perfect for those looking to add some Asian flair to their Paleo diet, with a focus on mouthfeel, aroma, and plating appeal.
Allergens
Soy (from coconut aminos)
Ingredients
- 1 cup white rice, rinsed and soaked overnight
- 4 cups bone broth or water
- 2 cups assorted vegetables (carrots, bell peppers, zucchini, and onions), cut into bite
- sized pieces
- 2 cups shiitake mushrooms, stem removed
- 3 tablespoons coconut aminos
- 2 tablespoons coconut oil
- Salt and pepper to taste
Instructions
- a. In a large saucepan, combine the rinsed and soaked rice with bone broth or water. Bring to a boil, then reduce heat and simmer until the rice is cooked and the liquid has been absorbed, about 20 25 minutes. Stir occasionally to prevent sticking. b. Preheat oven to 400°F (200°C). Toss the prepared vegetables in coconut oil and season with salt and pepper. Spread them on a baking sheet in a single layer and roast for 25 30 minutes, or until tender and slightly crispy. c. In a separate pan, heat 1 tablespoon of coconut oil over medium heat. Add the shiitake mushrooms, season with salt, and cook until they release their moisture and become browned and crispy, about 5 7 minutes. Transfer to a plate lined with paper towels to drain excess oil. d. Once the congee has thickened, stir in coconut aminos for added flavor. e. Assemble your dish by placing a generous portion of congee in a bowl and top with roasted vegetables and shiitake bacon. Serve immediately.
Chef’s Insight
To enhance the aroma, add a few drops of sesame oil or toasted sesame seeds to the congee.
Notes
Adjust the seasoning according to personal taste, adding more coconut aminos or salt as desired.