Congee is a porridge made with rice that is very easy to digest. This Instant Pot congee uses dry mung beans and sweet brown rice, along with a large amount of fresh ginger and Indian spices to create a flavorful and nourishing vegan meal. The mung beans don't need to be soaked before using them as the pressure cooker cooks them perfectly at the same time as the rice. Serve congee with plenty of chopped fresh cilantro for a nourishing, anti-inflammatory meal.
Ingredients
1 tablespoons
extra virgin olive oil
1 medium
onions
diced
1½ tablespoons
finely grated
fresh ginger
3 cloves
garlic
crushed
1½ teaspoons
ground cumin
1½ teaspoons
ground coriander
1 teaspoons
turmeric powder
1 teaspoons
sea salt
1 cups
mung beans
rinsed and drained
¾ cups
sweet brown rice
5 cups
water
½ cups
cilantro
chopped
