Email
Print
Congee, or Asian-style rice porridge, has many variations. This version uses brown rice instead of the typical white, and contains lots of fresh shiitake mushrooms, warm garlic and ginger, and greens. Serve with optional toppings (see the note at the bottom for some ideas) at the table, and you’ll have a comforting meal that will please everyone.
Prep.
Cook.
Category:
Tags:
Ingredients
For 4 Serving(s)
brown-rice-congee-with-shiitake-mushrooms-and-gree
- 1 t canola oil
- 2 clv garlic
- fresh ginger
- 1 cn sliced shiitake mushroom caps
- 1 cn brown rice
- 9 c water
- 2 c thinly sliced greens
- soy sauce
- black pepper
Brown Rice Congee with Shiitake Mushrooms and Greens Directions
- Heat the oil in a large, heavy pot over medium heat. Add the garlic, ginger, and mushrooms, and saute until the mushrooms are tender. Stir in the rice and the water, and bring to a boil. Reduce heat to a simmer, and cook 1 hour, stirring occasionally. Stir in the greens, then cook another 25-30 minutes, until the congee reaches your desired thickness (some people prefer a very soupy congee, some very thick - add more boiling water if you want it soupier).
- Add soy sauce and black pepper to taste. Serve hot, with your choice of toppings (see note).