I know the calendar says that it is officially spring, but Mother Nature can’t seem to make up her mind here in Utah! We will have one or two glorious days of spring weather and then a cold front will swoop in and send me scrambling to dig out my winter coat again. All this back and forth between temperatures has done a number on my sinuses. One of my go-to favorites in this situation is congee, a rice porridge that shows up in some form or another in many Asian countries. I’ve got a version for you that I developed for California Avocados that is less traditional, but oh-so good! I used brown rice, because I love its nutty flavor, and topped the finished congee with chunks of fresh, ripe California avocado and a dollop of chile garlic sauce. You’ve got to try this one! Grab the recipe over on The Scoop!
California Avocado Brown Rice Congee
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