Best 3 Slow Cooker Vietnamese Vegetarian Congee Recipes

**Introduction:**

Indulge in the comforting goodness of Vietnamese vegetarian congee, a culinary masterpiece simmered to perfection in a slow cooker. This nourishing dish combines the essence of Vietnamese cuisine with the convenience of modern cooking methods. Savor the velvety texture of rice porridge enriched with an array of savory vegetables, aromatic herbs, and the umami depth of mushrooms. Whether you prefer a classic congee or crave a hearty twist, this article offers a collection of delectable recipes that cater to diverse palates. Dive into the simplicity of traditional Vietnamese vegetarian congee, or explore variations that incorporate the vibrant flavors of lemongrass, ginger, and turmeric. With step-by-step instructions and insightful tips, these recipes guide you in crafting a wholesome and satisfying meal that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE CONGEE (GF, VEGAN)

Vegetable Congee (GF, Vegan) image

Enjoy Vegetable Congee for a warm and comforting breakfast. This Vegan Congee Recipe is nourishing, delicious and easy to make. It's a perfect recipe to make on a slow morning, or make it the night before and simply reheat it in the morning.

Provided by The Worktop

Categories Breakfast Brunch Oats and Grains Savory Soup

Time 1h35m

Number Of Ingredients 11

Ingredients

1 cup brown short grain rice
4 cups vegetable broth ((water also works))
1 small knob ginger
1/2 cup dried sliced shiitake mushrooms ((see notes))
1/2 cup dried mixed mushrooms ((I used a mixture of porcini, charcoal bumer, honey fungus, black trumpet and chanterelle) (see notes))
1 small sweet potato
1 small bunch collard greens (or other dark leafy greens such as kale, chard or cabbage) ((about 2 cups when cut))
kimchi ((use a vegan kimchi for vegan option))
soy sauce or tamari ((use tamari for GF))
hot chili oil
green onions / scallions

Steps:

Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally.
In the meantime, as the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside.
When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes.
After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed.
Serve warm with desired toppings. I love this Vegetable Congee with topped with kimchi, green onions, a splash of soy sauce and a bit of hot chili oil.
PREPARE THE NIGHT BEFORE. You can make this congee the night before, cover and store in the refrigerator. I'll often start cooking a pot of this when I start preparing dinner. That way the congee can cook, cool and be put in the refrigerator before bed. Alternatively, enjoy some congee for dinner, and have the leftovers in the morning. Simply heat up the congee in the morning before serving.

Nutrition Facts : Calories 126 kcal, Carbohydrate 27 g, Protein 2 g, Sodium 473 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN CONGEE (GYE JOKE)

Chicken Congee (Gye Joke) image

Cooking chicken congee in a slow cooker takes patience, but you can cook it overnight. Here's how to make this simple Chinese breakfast.

Provided by Choy Wai Yuen

Yield Serves 4

Number Of Ingredients 13

Ingredients

200g lean pork (such as pork loin), blanched and sliced
Salt
200g boneless chicken thigh or breast meat, cut into in 1-2 cm pieces
Soy sauce
1½ cups uncooked rice
7 cups chicken stock
Pepper
Oil for drizzling
Spring onions, ginger matchsticks, and fried shallots, to garnish
Century eggs, quartered
Salted eggs, boiled, shelled and quartered
Rice vermicelli, deep-fried to a crisp
Prawn crackers

Steps:

Marinate the pork with salt overnight. Just before cooking, rinse with water.
Marinate chicken meat with soy sauce overnight.
Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.

SLOW-COOKER CHICKEN CONGEE

Slow-Cooker Chicken Congee image

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

Provided by Anna Stockwell

Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

Steps:

Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
Do Ahead
Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

Tips:

Use a good quality rice. Jasmine rice is a popular choice for congee, as it has a light and fluffy texture. You can also use other types of rice, such as white rice or brown rice.
Soak the rice before cooking. This will help to reduce the cooking time and make the congee more creamy.
Use a slow cooker. A slow cooker is a great way to make congee, as it allows you to set it and forget it. You can also cook congee on the stovetop, but it will require more attention.
Add vegetables and tofu to the congee. This will add flavor and nutrients to the dish. You can use any type of vegetables that you like, such as carrots, celery, onions, and bok choy. You can also add tofu, which is a good source of protein.
Season the congee to taste. You can add salt, pepper, garlic, ginger, and other spices to the congee to taste. You can also add a drizzle of soy sauce or fish sauce for extra flavor.

Conclusion:

Congee is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice, and it is also a healthy and affordable meal. With a few simple ingredients and a slow cooker, you can easily make congee at home.