Leftover Rice Congee with Beans & Collards

Time: 30 minutes

Skill level: Beginner

Ingredients

For congee

• 1 - 2 cups leftover cooked Congaree and Penn Jupiter White Rice
• 1 qt stock (I use about 1 Tbsp Better than Bouillon Seasoned Vegetable Base in 1 qt water if I don't have homemade.)

For Beans & Vinegar Braised Collards

• 1 Tbsp Algae Cooking Oil
• 1/2 medium yellow onion, finely diced 
• 1/2 medium carrot, finely diced
• 1 small bell pepper, finely diced
• 3 cups collard greens, shredded (Most greens will work, I just love collards.)
• Salt & pepper, to taste
• 1 tsp Burlap & Barrel Purple Stripe Garlic Powder
• 1/4 cup American Vinegar Works IPA Beer Malt Vinegar 
• 1 cup water
• 1 cup cooked beans, drained (Canned or dried will work, just so long as they only need heating through.)

Equipment

• 2 qt sauce pan
• Large frying pan

Instructions

Congee

1. In a sauce pan, add the stock and rice. The amount of rice will determine how thick you want your congee to be. I like it to have the consistency of grits, so I only add 1 cup of rice. Whisk the mixture until the rice is broken up and no large clumps are left
2. Cook on medium high until it comes to a simmer, then reduce to low heat and cover. Cook for 30 minutes, stirring occasionally. At the end, the rice should still mostly have form and the liquid will have thickened. 

Beans & Vinegar-Braised Greens 

1. While the congee is cooking, heat your frying pan on medium heat and then add the algae oil and onion. Cook until the onions are translucent.
2. Add the carrot and bell pepper and cook until soft.
3. Raise the heat to medium high and add the collard greens. Cover and cook briefly until the greens are softened and have wilted down to about 2/3 of their original size, about 3-5 minutes. If a dark fond starts to form, don't worry unless it starts to turn black. A dark brown fond is fine, though.
4. Add the vinegar and water to the pan and cover with a canted lid so plenty of steam can escape. Lower the heat to low/medium-low and simmer, stirring occasionally, until the majority of the liquid has evaporated. About 10-15 minutes.
5. About 2-3 minutes before the greens are ready, stir in the beans so they have time to heat through.
6. Serve over the congee.