Daily Vegan Lunch for 12 September, 2013: Congee with Pickled Plums

If I could go back in time, I would have this for breakfast before school every day.

vegan congee with pickled plums

INGREDIENTS:

1. 5 cups overcooked, mushy sushi rice (or any white rice cooked with 1/2 – 1 cup too much water)
1.5 cups vegetable broth (I used 1.5 cups water mixed with 1 teaspoon Better Than Bouillon)
4 – 5 pickled plums or umeboshi, pitted and chopped fine
1 tablespoon chopped green onion

DIRECTIONS:

Finely chop pickled plums and green onion.  Stir rice into broth and add plums and green onion.  Reheat on stove or microwave if needed.

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