PEAR AND GINGER CONGEE

Pear and Ginger Congee is my favourite winter breakfast. It’s light, slow to digest, and leaves you nourished and satisfied. Warm breakfasts also soothe the system and maintain energy as the body doesn’t need to use excess energy to heat food for the gut to break down and digest.

INGREDEINTS
Serves Two

1 cup brown basmati rice
3 cups water
1 pear
1 tsp grated fresh ginger
1 tsp coriander powder
1/8 cup halved walnuts
1 tsp coconut oil
1 cup oat milk
3 cups water

PREPARATION
Rinse and soak basmati rice overnight. In the morning drain and place in a pan with 3 cups of water, bring to the boil and simmer for 5 - 10 minutes until soft.

Meanwhile, grate ginger, slice pear and place in a frying pan with coconut oil, coriander powder and walnuts. Pan-fry until golden and the ginger a little crispy.

Then serve one and a half ladles of rice per person into a bowl and top with pears. The rice should be soft and a little sloppy in consistency. If not you can always add a little oat milk after and a spoonful of honey to taste.