I was looking for a way to use fish broth and ingredients I had on hand. Internet searching found a fun site which talked about a rice porridge/soup dish called congee. I thought that sounded like a pretty good way to use the fish broth and combined some of the congee ideas to come up with a very yummy side dish which easily could have been our main dish.
When the rice was finished cooking (my rice cooker shut itself off of cook onto warm and it looked good and done). I stirred in the kale/mushroom mixture and 2 teaspoons of coconut oil.
Here is the finished dish. Rich with healthy bone broth, carrots, kale and coconut oil. The options for making this ‘Congee’ are endless and I look forward to making this again.