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Author Notes: Congee is a heart-warming rice dish, it is often used as a staple food which is served with a selection of side dishes; it’s simple to cook and easily digested.Congee is popular in Asian countries and it’s early history is in China – it is said the earliest record of Congee is in the Book of Zhou, a record of the Zhou Dynasty, their reign in China lasted longer than any other dynasty. The recipe can be found here -http://www.mynutricounter.com/mushroom-congee/ —Nikki Brown
- 250 grams shiitake mushrooms, sliced
- 110 grams glutinous rice
- 225 grams white long grain rice
- 30 grams ginger, finely chopped
- 30 grams garlic, finely chopped
- 30 grams leeks, thinly sliced
- 1 teaspoon salt
- 1 tablespoon vegetable or peanut oil
- 2 liters quarts vegetable stock
- Wash mixture of glutinous rice and long grain under cold running water.
- Heat oil in a stockpot.
- Sauté ginger and garlic for a minute over high heat.
- Add in chopped leeks and mushrooms. Continue sautéing for another minute.
- Add in rice and stir well inside the pot to coat evenly with the oil.
- Pour stock into the pot. Bring to a boil while stirring continuously.
- Turn heat down to a simmer and cook for 20-25 minutes.
- Adjust salt to taste.
- Serve with an optional drizzle of sesame oil.
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