Congee with Hot Pork Sausage and Egg

A twist on a traditional Asian comfort dish, this recipe is fast, affordable, and easy, especially for beginner cooks! A versatile dish that can be adjusted to varying palates, this recipe allows for experimentation and is a great dish for breakfast, lunch, or dinner. It is a perfect nutritious meal for a rainy day, calm spring nights, or chilly winter mornings!

4
1 cup Natural Grocers Brand Organic Jasmine Rice
8 cups water
4 Natural Grocers Brand Pasture-Raised Organic Eggs
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
1 package Beeler's Hot Pork Sausage, thawed
2 organic green onions
  Toasted sesame oil, to taste
  Tamari soy sauce , to taste
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper

Instructions

1. Pour the rice into a large pot and rinse three or more times until the water is no longer cloudy. Drain the water.

2. Add 8 cups of water to the pot and cook over high heat until boiling, then simmer at medium-high heat. Cook for approximately 20-25 minutes, which will give it a soup-like consistency. You may opt to cook longer for a thicker, more porridge-like consistency.

3. While the rice is cooking, boil 3 cups of water with the eggs in a pot for 10-12 minutes for hard boiled, or 6-8 minutes for softer boiled egg.

4. In a skillet over medium heat, add one tablespoon of olive oil. Once hot, add the sausage and sauté until brown, about 12 minutes.

5. Slice the green onions diagonally into ¼-inch pieces.

6. Once all the components are ready, assemble the congee by layering the congee into the bowl first and top with a hard-boiled egg cut in half, the sausage, and green onions. Season with toasted sesame oil (a few drops go a long way), tamari soy sauce, and ground black pepper to taste.

 

Wine Pairing

Recommended Wine Style: Prosecco

  • Pizzolato Prosecco with Orange Juice