Monday, May 22, 2017

Brown Rice Congee with Shiitake Mushrooms and Greens


  • 1 teaspoon vegetable oil

  • 2 garlic cloves, thinly sliced
  • 1-inch piece ginger, thinly sliced
  • 1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)
  • 1 cup long-grain brown rice, rinsed and drained
  • 9 cups water or vegetable stock
  • 4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.) 
  • Salt or soy sauce
  • White or black pepper
Garnishes and condiments (choose some or all):
  • Thinly sliced scallions
  • Fried shallots
  • Chopped fresh cilantro 
  • Roasted or fried peanuts
  • Toasted sesame seeds
  • Boiled egg or century egg
  • Pickled mustard greens or Chinese cabbage 
  • Soy sauce, sesame oil, fish sauce, chile paste


  • Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.
  • Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.
  • Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.
  • Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.
  • Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.

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