I’m super excited to be co-hosting my first Sunday Supper with fellow blogger, Foxes Loves Lemons! This week we are hosting an awesome collection of heart healthy recipes and I’m bringing Vegetable and Ginger Congee to the table.
Congee, or rice porridge, was a meal my mother made for us when we were sick. In our house, it was the equivalent of chicken soup. Mom usually made plain, white rice congee, giving my sister and I the freedom to choose the toppings and garnishes that fit our fancy. My favorite toppings were pickled cucumber and thousand year eggs. My sister always opted for dried shredded pork (a.k.a pork floss). Honestly, as a kid, our congee was like a savory ice cream sundae, we piled on those savory toppings the way I bury my ice cream in crushed Oreos.
I had actually forgotten all about congee until last Spring when I spent three months nursing my mom through her chemotherapy treatments. She wanted nothing to eat, and on the days she could bear the thought of eating, a few bites of congee were often it. I fortified her congee with hearty, homemade vegetable stock, green tea, and ginger to settle the stomach. Since she didn’t each much, I found myself nibbling on the leftovers, reflecting on my childhood, and finding comfort in the warm, cozy, congee.
After my mom’s treatments (she’s now cancer-free!) I continued making congee for myself as a quick, easy meal at home. Although it is traditionally a breakfast food, I make it for lunch or dinner. These days I opt for healthier versions of congee, rather than the sodiumMSGprocessedpreservativeladen…delicious(!) extravaganzas of our childhood.
My go-to recipe these days uses brown rice (when I can find it in Rabat), shitake mushrooms, carrots, fresh ginger, and leafy greens. I like to load my congee up with vegetables, creating a thicker, stew-like consistency, but adding more stock or water creates a thinner soup if that’s your preference. With just a hint of sesame oil for flavor, this congee is simple, light, and healthy, but still leaves me feeling full and satisfied. Top the congee with a poached egg if you are looking for a protein boost.
- 1 cup brown rice
- 5-8 cups water or vegetable stock (you can also use light green tea, but it changes the flavor profile)
- 2-3 pieces of fresh ginger, thinly sliced
- 2 carrots, peeled and chopped into small pieces
- 5-6 dried shitake mushrooms
- 2 cups of fresh, tender leafy greens, such as baby bok choy, chard, or spinach,
- salt
- pepper
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- ¼ cup freshly chopped scallions or cilantro, for topping (optional)
- In a small bowl, re-hydrate the shitake mushrooms with ½ cup of hot, but not boiling water. Set aside.
- In a large heavy bottom pot, add the rice and 5 five cups of water or stock. Bring the water to a boil, then turn down to a simmer. Add the ginger and the chopped carrots, the cover the pot.
- Meanwhile, once the mushrooms are soft (about 15 minutes of soaking) drain the mushrooms, reserving the water. Slice the mushrooms thinly, then add the mushrooms and the reserved water to the rice. Stir and cover.
- Check the congee periodically and add additional hot stock or water, 1 cup at a time, stirring with each addition to make sure the rice is not sticking to the bottom of the pot. This part is not a science. If you prefer a thicker congee, then 5-6 cups of water or stock will be enough. If you prefer a thinner congee, you may add 7-8 cups of water. Go with your own preference for the consistency. The rice will be cooked, so no worries on that front.
- If you are using a leafy green like chard, cut the chard into thick ribbons.
- After the congee is simmering for a total of 25-35 minutes (more liquid additions require may more simmering time), add the leafy greens, stir and cook for another 3-5 minutes, until the greens are tender. Baby spinach will require just 1-2 minutes.
- Remove the ginger slices. Stir in the soy sauce and sesame oil, salt and pepper to taste, and serve immediately with fresh scallions or cilantro.
Join us tonight for our heart healthy twitter chat at 7pm Eastern. Stay on that wagon and make 2015 a year for your health!
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- One Pot Mexican Quinoa by Have Fun Saving
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I'm a food lover, travel addict, career counselor, professor, and lawyer living in Tunisia (and sometimes Washington, DC). 
So glad to hear your mom is doing well! I too love congee … I will definitely have to try your veggie version!
Congee is ultimate comfort food. Yum
Thank you for sharing. And thank you for hosting! I’ve never had congee before but it looks fantastic!
I love congee! It’s my go-to when I’m feeling under the weather, too. So comforting and filling. I usually do a chicken version as that’s what I grew up with, but I love the sound of this veggie take!
So happy your Mom is doing well. This is the perfect meal to get back your health
Thank you for your kind words and for visiting!
Thick or thin this soup sounds amazing!
This sounds so good!! After seeing congee made on Top Chef this season, I’ve been dying to try it.
God Bless You, Ethel! Undoubtedly your congee is delicious. But I bet the TLC you infused into the porridge helped your mother, too =) P.s. So glad to meet another who buries her ice cream beneath a pile of Oreos =)
Thanks! Funny how those childhood flavors make it full circle, isn’t it? I love any dessert that is buried in Oreos!
Thank you for hosting! I love your beautiful, healthy recipe!
Thanks so much for hosting us, Ethel! And for sharing your gorgeous, veggie packed congee!
Thanks for participating Liz! Your salad looks fab!
This looks so wonderful and colorful. I have not had congee before, would love to try it. Thanks so much for hosting this great event!!
You should definitely try it! So easy. You can put so many different toppings in it or on it.
Love all the fresh veggies in there! So wonderful!
Thank you! I love mixing in leafy greens into my soups and stews, and it works well in this congee too.
I love the suggestion of adding a poached egg!
I know. I love anything with an egg on it!
I had never heard of congee until this past season of Top Chef, where Mae, the winner, made it. It looks so comforting. I hope it helped your mom, and that she is better? Thanks for hosting with Lori, today!
It’s so interesting that both you and Lori learned of congee from Top Chef. My mom is much better thank you for asking.
Ethel, I LOVE congee and I am so happy for your mother. . cancer free, woot woot!!! I have a few very close friends who are also cancer survivors! I love that you spent three months nursing your mom through her chemotherapy treatments. That is love. About a year and half ago, my mother had her second kidney transplant, my sister the donor this time, and I made them lots of soba and broth (what I’m sharing today) for them before and after the surgery. I was only able to stay in Dallas with them for a week so I love that you took such great care (and time) with your mother. that’s so touching and special!
Thank you for your kind words! The three months I spent with my mom, where some of the most trying (and rewarding) times I’ve had with her since I’ve been an adult. I was so fortunate that my work allowed me the flexibility to be with my mom and my husband is so supportive! My mom ALWAYS craves asian foods and I’m sure should would love that soba and broth. I’m gonna have to try making it for her when we see each other next!
Such a special story about your mom nursing you with this dish, and you in turn helping her back to health with it. That’s what food is all about. I’ve never tried congee, but between your recipe, and seeing it on the Top Chef finale this week, I am SO interested in it now!
Thanks so much for co-hosting with me. It’s been so much fun.
Thank you Lori. You should totally try congee, it’s easy and super comforting. I loved co-hosting with you. Thanks for holding my hand all the way!
Your Congee looks like a perfect feel better recipe!
Feel better and warms you up on a cold winter day too. Thanks for sharing your trifle, I love that it doubles as a dessert and brunch dish.
Congee is one of my favorite comfort foods too, Ethel. Such lovely bowls of warming sustenance. My favorite toppings are those little crispy fish, fried onion and chopped fresh hot chili peppers. And, of course, an extra drizzle of soy. I’d love a bowl of your thick, vegetable-full congee right now! Thank you for hosting this great event!
Aww, thanks for your sweet words. I really like those little crispy fish too!
That looks so good. Bet the mushrooms add nice flavor.
Thank you David. The mushrooms definitely add some depth. Plus, I love all things mushroom. 🙂
I have to admit I’ve never had congee and wondering why because it looks so good. I’m adding it to my list of foods to try (and soon too!).