Roasted macadamia conjee
Roasted macadamia conjee
Ingredients
- 7 cups vegetable stock
- 1 cup jasmine rice
- 4-5 thin slices of ginger
- ½ cup macadamias, chopped and roasted
- ¼ cup spring onions, finely sliced
- ¼ cup ginger, julienned
- Chilli sauce (optional)
Method
- Pour the stock into a large saucepan and bring to the boil.
- Stir in the rice and ginger slices.
- Bring back to the boil and cook with the lid partially on, stirring occasionally until the rice has a smooth porridge-like consistency, about 25-30 minutes. (Note: It may be necessary to add more water to maintain the desired consistency, half a cup at a time, depending on how quickly the rice absorbs the stock).
- Season to taste with a little salt or soy sauce if required.
- To serve, divide between bowls and top with chopped roasted macadamias, finely sliced spring onions and julienned ginger.
- Drizzle with a little chilli sauce, if desired.
Tips
Adding roasted macadamias to a simple dish like conjee adds a healthy protein boost and a buttery crunch that beautifully complements the dish’s unique texture.Credit
Recipe courtesy of Australian Macadamias (www.australian-macadamias.org)| Nutrients per serve | |
| Energy | 1,504kJ |
| Protein | 5.9g |
| Fat | 15g |
| Saturated fat | 2.4g |
| Carbohydrate | 49g |
| Sugars | 9.6g |
| Dietary fibre | 2g |
| Sodium | 1,770mg |
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