Mushroom & Cabbage Brown Rice Congee Recipe

Name: Mushroom & Cabbage Brown Rice Congee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown rice; 4 cups water to 6 of; 2 cloves garlic minced; 2 tablespoons fresh ginger minced; 1 tablespoon canola oil; 1/2 pound shitake mushrooms chopped; 1 tablespoon soy sauce; 1/2 cabbage cut into thin shreds; 1 tablespoon toasted sesame oil; 6 scallions chopped; 2 tablespoons toasted sesame seeds; salt; rice wine vinegar; soy sauce

Servings: persons

1/2 cup brown rice
4 cups water to 6 of
2 cloves garlic minced
2 tablespoons fresh ginger minced
1 tablespoon canola oil
1/2 pound shitake mushrooms chopped
1 tablespoon soy sauce
1/2 cabbage cut into thin shreds
1 tablespoon toasted sesame oil
6 scallions chopped
2 tablespoons toasted sesame seeds
salt
rice wine vinegar
soy sauce

1
In a large pot, combine the rice with four cups of water and a little salt. Bring the rice and water to a boil. Reduce to low heat, cover and gently simmer for a few hours. Stir the rice periodically to ensure that it does not stick to the bottom. Add more water if too much evaporates before the rice grains have dissolved enough to provide a good porridge consistency. Cook the rice three to four hours until you get a thick porridge consistency.
2
As the porridge is finishing, prepare the remaining ingredients. In a large pan, saute the garlic and ginger for about ten seconds in canola or gape-seed oil over medium heat. Once the garlic and ginger have released their flavors into the oil, but before they burn, add the chopped mushrooms. Saute for about 5 minutes until the mushrooms release their water and it has practically evaporated from the pan. Add the tablespoon of soy sauce and cook a few more seconds until absorbed. Place the mushrooms in a covered bowl to keep warm.
3
Without rinsing the pan, add the toasted sesame oil, cabbage and a pinch of salt to the same pan and saute for 1 to 2 minutes. Allow the cabbage to begin to wilt, but avoid over-cooking it.
4
Serve by dividing the congee into bowls and topping it with the sauteed cabbage and mushrooms, chopped green onions and toasted sesame seeds. Provide soy sauce, rice vinegar and chili oil on the side for dressing the congee.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup brown rice, 4 cups water to 6 of, 2 cloves garlic minced, 2 tablespoons fresh ginger minced, and more.

Yes, Mushroom & Cabbage Brown Rice Congee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom & Cabbage Brown Rice Congee

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