Breakfast

Breakfast Congee is for Breakfast.

Breakfast Congee takes 20 minutes to prepare.

Breakfast Congee takes 90 minutes to cook.

Breakfast Congee makes 10 servings.

The ingredients for Breakfast Congee are:

3 c. cooked brown rice
3/4 c. split peas, uncooked
3/4 c. lentils (any color), uncooked
1 medium white onion, finely chopped
3 medium carrots, finely chopped
2 stalks celery, finely chopped
1 T. olive oil
1 t. Mrs. Dash seasoning
1 lg. cube vegetable bullion concentrate
200 gr. (about 1 c.) chopped or sliced Portabella mushrooms

Here is how you make Breakfast Congee:

In 4-qt. stock pot, saute the chopped vegetables in the olive oil until lightly browned. Add 6 c. water, lentils and split peas. Bring to boil, then reduce heat and cook slowly for 1 hr. or until lentils and peas are soft, adding water as needed to prevent the congee from becoming too thick. Add Mrs Dash, vegetable bullion (or you can use chicken if you prefer), and mushrooms. Stir in cooked rice and bring to a boil. Remove from heat and let cool slightly before refrigerating or freezing in individual containers.Serving Size:?Makes 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user MSBURROWES.

The nutritional information for Breakfast Congee is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.0

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 227.0 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 4.5 g
• Protein: 5.1 g

Breakfast Congee is Asian cuisine.

The dietary needs meet for Breakfast Congee is Vegetarian