Congee Pot with pomegranate

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the congee and let it blistered, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.