By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Stinging Nettle can be intimidating if you brush up against some unexpectedly, but it is also a nutrient packed powerhouse of a plant! Despite packing quite the wallop when fresh, nettle leaves can be soaked/and or cooked to take the sting away. The dried, cut leaves are also stingless. Traditionally, nettle is served as a cooked green, blended with various grains, added to cheeses, or steeped to make a tea. It has a strong mineral content and is high in protein for a leafy green. In this recipe, we’ll be using its slightly salty, almost ‘sea-like’ flavor to create a nourishing porridge. If you are interested in future installments of this series, you can sign up through the CRDL.
Nettle Congee
Ingredients:
- 3 1/2 cups water
- 1/4 cup white rice
- 2 Tbsp dried nettle leaf
- 1 tsp liquid ginger (or 1/4 tsp powder)
- 1/2 tsp salt
- Toppings, if desired*
Congee is a silky, savory rice porridge with many regional variations. This version will be darker than a traditional congee, because the nettle infusion adds color not present in water or chicken broth. The dish is very forgiving, so once you understand the basics, there is a lot of room for customization.
Bring 3 1/2 cups water to boil in a small pot. Add your dried nettle and allow to steep, covered, for 15 minutes. (I used a large tea ball for this, but you can put the nettle in loose and simply strain it out with a strainer later.) While the nettle sits, rinse your rice until the water runs mostly clear. A short or medium grain rice is ideal for this, though any white rice will work in a pinch.When the time is up, remove the nettle from the tea, which should be quite dark, and return the nettle infusion to the heat, bringing it back up to a boil. Add the rinsed rise, ginger, and salt, stirring for 2-3 minutes to keep the rice from sticking to the bottom of the pot. Reduce the heat to a low simmer and allow the mixture to cook, uncovered, for 30 minutes, stirring occasionally.
After 30 minutes have elapsed, turn off the heat and stir vigorously. This will break the rice down further and help to achieve an even smoother texture. Leave the pot on the warm (but off) burner and replace the cover. Allow to rest for an additional 10-15 minutes for a final softening step. Enjoy the warm congee plain or with toppings. Makes two average servings or one large one.
*While you can enjoy this congee as-is, it is commonly served with some type of topping for added flavor and nutrition. You can get creative, but a few suggestions include marinated eggs, green onions, crispy onions, chili oil, sliced meats, sliced sweet potato, pickled veggies, or tofu.
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