Congee (also known as jook, kanji or porridge) is a versatile, easy-to-digest dish that is perfect for cleansing, when you have a cold or flu, or just need an easy (yet flavorful!) meal for your body.
Ingredients
- 1 cup short grain brown rice
- 8 dried shiitake mushrooms
- 5 cups vegetable broth
- 2-inch piece of ginger, grated
- 1 teaspoon sea salt
- 3 scallions, cut into 1-inch pieces
Toppings
- Tamari sauce (or soy sauce if GF not an issue)
- Sesame oil
- Micro greens
- Chili oil or hot sauce of choice
- Sesame seeds
- Sliced scallions
- Grated ginger
- Sautéed shitake mushrooms
Instructions
- Boil 2-3 cups of water then pour the hot water into a bowl. Add the shitake mushrooms and soak for 25-30 minutes.
- Rinse the rice under cold water then drain.
Instant Pot
- Drain the shitake mushrooms and place them in the Instant Pot with the rice. Add the grated ginger, sea salt, scallions and veggie broth then gently stir.
- Use the “manual” setting and set the time for 40 minutes.
- When finished, let the pressure naturally release for about 15 minutes before removing the lid. Unlock and remove the lid to stir the congee.
- Turn the cooker off and place the lid back on, slightly ajar, and let it sit for about 20 minutes. This will help the congee to thicken.
Stove Top
- Drain the shitake mushrooms and place them in a large pot or Dutch oven with the rice. Add the grated ginger, sea salt, scallions and veggie broth then gently stir.
- Put a lid on the pot and bring the ingredients to a boil. Turn the heat down to low and simmer for 1 hour, checking it every 15-20 minutes to make sure it stays at a low simmer.
- Turn the burner off when finished and give the congee a stir. Place the lid back on, slightly ajar, and let it sit for about 20 minutes. This will help the congee to thicken. *If it still looks too liquidy after cooling, you can simmer it for an additional 15 minutes, then let it rest again.
Plating
Serve in bowls and add as many toppings as your heart desires! Some excellent go-to additions are sesame oil, tamari or soy sauce, sesame seeds, sautéed shitake mushrooms, chili oil, hot sauce, micro greens, cooked Bok choy, grated garlic, sliced scallions and grated ginger. Turn it into breakfast (or any meal really) by adding a fried egg on top!
Notes
- This recipe makes about 6 servings.
- Good in the fridge for up to 5 days.
Nutrition Facts & Fun!
Brown rice is a wonderful accompaniment to endless dishes! It is full of nutrients, and unlike white rice, it is intact with its germ (the nutrient-rich middle layer) and bran (the fibrous outer layer). *White rice is milled and depleted of all nutrients*
While not considered a main protein, brown rice is still an excellent source of protein as well as fiber. It is also super high in essential amino acids (which our body does not produce so they must be obtained through food) containing 8 of 9 that we need for crucial bodily functions. You can easily pair brown rice with other foods (like eggs which you can add to this recipe!) to make a complete protein.
Want to learn more about complete proteins? Or how about foods that have all the essential amino acids your body needs to function?