Short grained rice cooked in flavorful turkey broth then served with leftover shredded turkey and toppings. This leftover turkey congee is the perfect comfort food after the holidays.
Ingredients
1 tablespoon olive oil
⅔ cups uncooked short grain rice, rinsed
1 teaspoon minced garlic
7 cups turkey or chicken broth
½ cup shredded leftover turkey
Salt and pepper, to taste
Toppings
Shredded turkey
Cilantro
Chili Pepper
Sambal
Chili garlic oil
Scallions
Fried Onions
Directions:
In a small or medium sized skillet or pot, add a little bit of olive oil over low to medium heat. Once the oil is heated, add the short grain rice and minced garlic. Cook for several minutes until the garlic is aromatic and the rice has started to brown.
Pour the turkey or chicken broth into the pot, add slices of ginger, and let the rice cook for at least 40 minutes. The longer you cook the congee, the more flavorful it will be. The grains will have softened after absorbing all the broth. It will have thickened to the consistency of oatmeal. Remember to stir the pot every few minutes to make sure that the rice doesn’t stick and clump up together at the bottom.
At the end when ready to serve, stir in the shredded turkey. Taste the congee and adjust the taste with salt and pepper.
Serve this leftover turkey congee warm with your favorite toppings.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/11/24/leftover-turkey-congee/