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
Ingredients
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250 grams
shiitake mushrooms, sliced
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110 grams
glutinous rice
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225 grams
white long grain rice
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30 grams
ginger, finely chopped
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30 grams
garlic, finely chopped
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30 grams
leeks, thinly sliced
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1 teaspoon
salt
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1 tablespoon
vegetable or peanut oil
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2 liters
quarts vegetable stock
Directions
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Wash mixture of glutinous rice and long grain under cold running water.
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Heat oil in a stockpot.
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Sauté ginger and garlic for a minute over high heat.
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Add in chopped leeks and mushrooms. Continue sautéing for another minute.
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Add in rice and stir well inside the pot to coat evenly with the oil.
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Pour stock into the pot. Bring to a boil while stirring continuously.
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Turn heat down to a simmer and cook for 20-25 minutes.
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Adjust salt to taste.
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Serve with an optional drizzle of sesame oil.
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