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Lunch & Dinner

Brown Rice Congee with KARANA Meatballs

High Protein And Fiber Meals In Under 15 Minutes!

Lunch & Dinner

Brown Rice Congee with KARANA Meatballs

A traditional go-to simplicity that warms the belly and the soul! We show you how congee can still be tasty without the starch. Re-infused with an aromatic warming root, found across cuisines in South East Asia – ginger.

Recipe

Ingredients
1 cup Baked Mushrooms(500 gm) Brown Rice
3 pcs KARANA meatballs
40gm Baked Mushrooms
1 tbs Soy Sauce
0.5 tsp Sea Salt
7 cups Vegetable Stock
Spring Onion
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Ingredients
1 cup Baked Mushrooms(500 gm) Brown Rice
3 pcs KARANA meatballs
40gm Baked Mushrooms
1 tbs Soy Sauce
0.5 tsp Sea Salt
7 cups Vegetable Stock
Spring Onion
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Cooking Direction

In large pot add stock, rice, salt and ginger.

Bring the mixture to a boil, then reduce the heat to a low simmer.

Stir occasionally so that the rice doesn’t clump or stick at the bottom.

Simmer the congee for about 1 hour or until the congee is thickened and creamy.

Add salt to taste.

Steam the KARANA meatballs and baked mushrooms till warm and serve on top of the congee.

Nutritions

Serving Size 181 gm
Calories 238
Total Fat 13 gm
Saturated Fat 0.2 gm
Trans Fats 1 gm
Total Sugar 2.5 gm
Carbohydrate 25 gm
Dietary Fiber 4.1 gm
Protein 6.3 gm
Cholesterol 0 mg
Sodium 353 mg
Quantity of ingredients in shop may not reflect quantity needed for recipe.
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