Steel Cut Oats Congee with Ginger Chili Scallion, Shiitakes & Chinese Preserved Kohlrabi


Recipe provided by Alana Peckham from Alligga Flaxseed Oil Company
Yields: 4 servings

• 1 cup steel cut oats
• 3 cups chicken or vegetable stock
• salt to taste
• 1 cup water
• ¼ cup ginger chili scallion pesto *
• 8 dried shiitake mushrooms
• ¼ cup Chinese preserved kohlrabi
• 1 Tbsp sweet soy sauce
• 2 Tbsp Alligga flaxseed cooking oil

• Presoak the dried shiitake mushrooms in the 1 cup of water until they are
• Remove the mushrooms and reserve the liquid that was used to rehydrate them
• In a pot, bring to a boil the chicken or vegetable stock with the reserved
mushroom liquid
• Once at a boil, add the steel cut oats and pinch of salt and reduce the heat to
• Place a lid on the simmering oats and allow them to cook for about 20-30
• While the oats are cooking, thin slice the shiitakes and Chinese preserved
kohlrabi and saute together in the flax seed oil
• Saute the mushrooms until they are slightly caramelized, then add the sweet soy
• Once the oats are cooked to your desired doneness, serve in bowls with the
shiitake mushrooms, Chinese preserved kohlrabi and ginger chili scallion pesto

* Ginger, Chili, Scallion & Flax Seed Oil Pesto( 1 Liter)
• 2 cups Alligga Flax Seed Oil
• 2 cups finely minced ginger
• 3 cups thinly sliced scallions
• 5 thai chilies
• salt to taste

• Place the finely minced ginger and flax seed oil into a pot and place over medium
high heat and heat until the ginger starts to bubble and simmer
• While the ginger and oil are coming up in heat, deseed the chilies and slice finely
into thin rings
• Once the ginger starts to bubble, reduce the heat to medium and allow the ginger
to simmer and bubble for 5-8 minutes
• Season the ginger oil with some salt, add the thinly sliced chilies after the 5-8
minutes of simmering, remove the hot oil from the heat and allow the chilies to
steep in the ginger and hot oil for 1 minute
• Place the thinly sliced scallions into a bowl and pour the hot oil mixture on top
• Stir together all of the ingredients, add the salt and cool completely before storing
in an air tight container
• The relish is ready to serve the same day it is made, but for best results, serve
the next day

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