Brown Rice Congee with Greens

In a large pot, combine 1 cup of brown rice with 6 cups of cold water. Bring to a boil, then reduce heat immediately and simmer gently for 75-90 minutes, or until the rice has broken down into a thick congee consistency.

While the congee simmers, chop and grate 1 medium carrot. Heat 1 tablespoon of olive oil in a separate skillet over medium heat. Add the grated carrot and sauté for 5 minutes, stirring occasionally, until it begins to soften.

Add 2 cups of shredded cabbage to the skillet with the carrots. Cook for an additional 5-7 minutes, or until the cabbage has wilted completely and the vegetables are tender.

Pour the cooked vegetables (cabbage and carrot) directly into the pot of congee. Stir well and allow the mixture to simmer over low heat for 10 minutes to combine flavors before serving.