Vegetable and Ginger Congee for #SundaySupper
 
Prep time
Cook time
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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.
Author:
Serves: 4 Servings
Ingredients
  • 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)
Instructions
  1. In a small bowl, re-hydrate the shitake mushrooms with ½ cup of hot, but not boiling water. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. If you are using a leafy green like chard, cut the chard into thick ribbons.
  6. 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.
  7. 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.
Recipe by eating in instead at https://eatingininstead.com/2015/02/15/vegetable-ginger-congee-sundaysupper/