Congee, or rice porridge, often is considered an Asian comfort food — and an Asian version of risotto. Its prolonged cooking time breaks down the rice, resulting in a thick, creamy and hearty porridge.
This dish can be eaten plain or cooked with vegetables, seasonings or a protein food — such as chicken, meat or fish — and topped with savory or sweet condiments. Congee typically is eaten for breakfast (even with its savory flavors) or as a late supper main dish. Depending on the ingredients chosen, congee can be vegetarian or vegan. In some cultures, congee substitutes for cooked rice as a side dish.
Made with brown rice, congee is another way to fit whole grains into the day … and it's gluten-free.
1 tablespoon canola oil
1 cup sliced fresh oyster, shiitake or portobello mushrooms
2 tablespoons minced peeled ginger root
2 cloves garlic, minced
1 stalk lemongrass, cut in 3 pieces, optional
1 cup brown rice
9 cups low-sodium vegetable broth or water, or a combination
2 cups (4 ounces) chopped bok choy (Chinese cabbage), optional
Low-sodium soy sauce, to taste
Chopped hard-cooked egg
Cooked shrimp
Cooked shredded chicken or turkey
Diced tempeh
Crushed peanuts
Toasted sesame seeds
Sliced green onions
Shredded carrots
Sliced bamboo shoots
Sautéed chopped onions
Chopped fresh cilantro, parsley or mint
Pickled ginger root
Sesame oil
Before you begin: Wash your hands.
