The uses for marijuana grow day by day, and that includes being a cooking ingredient. Here is a Green Congee recipe that is sure to please.
Congee by definition is: a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added whilst preparing the congee, it is most often served as a meal on its own, especially when one is ill.
1 pound net filet of Atlantic Monkfish
2 tablespoons of infused cannabis coconut butter
1 bunch basil
1 bunch epazote
1 bunch of fresh cannabis leaves
1 bunch of spinach
8 tablespoons of infused cannabis oil
Salt, pepper to taste
3 cloves of fresh garlic
1 pound of ready-to-use cooked congee
2 tablespoons of butter
In a saucepan, blanch all leaves (epazote, basil, spinach, cannabis) for two minutes, then drain and cool. In a blender, add the blanched leaves, salt and pepper, garlic, 3 three tablespoons of water and the cannabis oil, and blend until the mixture is a smooth consistency.
Warm up slowly the congee and stir frequently.
Cut the monkfish in four nice pieces, season with salt and pepper, and sauteé for 3 minutes on each side in a saucepan with the coconut butter. Mix the pesto into the congee and add the butter.
Spoon the cannabis congee into a shallow bowl and top with the sautéed monkfish; decorate with a fresh cannabis leaf.
Recipe Source: The New Yorker
There you have it! If you’re feeling adventurous this Thanksgiving, def give this recipe a try. Let us know about your culinary cannabis dishes in the comments below.