Recipe modified from Food & Wine.
This recipe is vegetarian and if vegetable stock is used, it's also vegan.
Congee can be used in perfectly good health (it's delicious!), but it's really useful when experiencing cold, flu, and/or allergy symptoms.
The base remains the same - about 1 cup of rice to 7 or 8 cups of stock - so the remaining ingredients can be modified to your taste.
We like using seasonal vegetables and a healthy serving of mushrooms. In Chinese Medicine, mushrooms drain damp, which translates into: reduction in bloating, increase in clarity, and a bump in energy. Seasonal vegetables are generally the most nutritious, since it takes less time go get from the farm to your table.
Who could say no to that?
- 1 cup raw long-grain white rice, rinsed
- 7 cups of chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- One- to two-inch knob of ginger, peeled and sliced thin
- 2 T. olive oil
- 1 T. sesame oil
- 1-2 cups of portobello mushrooms, sliced
- 1-2 cups of seasonal vegetables (pumpkin, yam, squash...)
- 2 teaspoons soy sauce
- 1 teaspoon mirin
- In large pot, add chicken/vegetable broth, rinsed rice, thinly sliced ginger, and salt. Bring to a boil and then reduce to a low simmer, stirring occasionally to inhibit sticking. Let the base simmer for about an hour, but check on it every 10 minutes or so. If before an hour it begins to thicken and get creamy, keep a closer eye on it to make sure the rice doesn't start sticking to the bottom of the pot.
- While the congee is doing its job of slow cooking into deliciousness, pull out a skillet and turn your burner on to medium/high heat. Add your olive and sesame oils to the pan, and then stir in your seasonal vegetables of choice, mushrooms, soy sauce, and mirin. Cook for about 2 minutes or until all the veggies are tender.
- When the congee is finished, stir in the vegetable mixture.
- Top with thinly sliced scallions.