Mushroom Congee
By: Nikki Brown
Published: Saturday, September 23, 2017 - 5:44am

Ingredients




250g/9oz shiitake mushrooms, sliced
110g/4oz glutinous rice
225g/8oz white long grain rice
30g/1oz ginger, finely chopped
30g/1oz garlic, finely chopped
30g/1oz leeks, thinly sliced
1 tsp. salt
1 tbsp/15ml vegetable or peanut oil
2 litres/2 quarts vegetable stock

Preparation

1 Wash mixture of glutinous rice and long grain under cold running water. 2 Heat oil in a stockpot. 3 Sauté ginger and garlic for a minute over high heat. 4 Add in chopped leeks and mushrooms. Continue sautéing for another minute. 5 Add in rice and stir well inside the pot to coat evenly with the oil. 6 Pour stock into the pot. Bring to a boil while stirring continuously. 7 Turn heat down to a simmer and cook for 20-25 minutes. 8 Adjust salt to taste. 9 Serve with an optional drizzle of sesame oil.

About

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. This Crisp Tofu & Leek Salad http://www.mynutricounter.com/crisp-tofu-leek-salad/ is a prime example. 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.