A steaming bowl of garlicky congee with loads of early spring veggies. To make: Warm a little olive oil in a pan
sauté chopped garlic and a small onion add 1/2 cup of cooked brown rice. Next about 2-3 cups of really good veggie broth and a dash of good quality soy sauce. Simmer for 15-18 minutes till the rice breaks down and turns soupy. Meanwhile sauté or grill lots of different seasonal veggies and tofu. Add to the rice. Garnish with black pepper and optional Parmesan cheese