Brown Rice Congee with Shiitake Mushrooms and Greens

Ingredients:

• 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

Instructions:

• 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.

http://www.thekitchn.com/recipe-brown-rice-congee-with-shiitake-mushrooms-and-greens-recipes-from-the-kitchn-185837