Mushroom Congee
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.
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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.
Added:
Saturday, September 23, 2017 - 5:44am
