Brown Rice Congee with Shiitakes and Cilantro

Ok, less fun around here today — I’m at home on the futon with a chest cold.  Ugh.

I must have known I was coming down with something last night when I went for one of my go-to super-quick meals: Miso with Dumplings.

Traveling Asia in my mind, and still needing sick food today, lots of ginger was definitely a necessity at lunch time.

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And what better time to make congee (or my version of the traditional porridge, with nutritious brown rice!), than when you know you don’t have much energy for chopping, but can lie around while whole foods simmer themselves into delicious meals!  And I’m telling you now, the smell of the ginger and the garlic wafting through the place while the congee was bubbling away on the stove had to be healing!

I make no claims to this being a traditional recipe, but it’s definitely inspired by some of my favourite meals in Chinatown.

Brown Rice Congee with Shiitakes and Cilantro

Adapted from Yum Yum Brown Rice Congee, Serves 4

  • 1″ nub of ginger, sliced thinly
  • 2 garlic cloves, minced
  • 1/4 c. brown rice (I keep long-grain on hand)
  • 2 c. vegetable stock
  • 3 c. water
  • 1 Tbsp. olive oil
  • 2 handfuls mushrooms, sliced (I used Shiitake and Oyster mushrooms)
  • 1 handful fresh cilantro, chopped
  • 1 pinch sea salt

In a large pot, bring ginger, garlic, brown rice, stock, and water to a boil.  Once boiling, turn down the heat and let simmer for 1 to 1 1/2 hours, stirring occasionally, until the rice becomes a soupy porridge consistency.

Before serving, sautee shitakes in olive oil with salt.  Top bowls of congee with mushrooms and cilantro.

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You can also feel free to add hot sauce, more fresh ginger (microplaned), and sliced green onions.

Submitted to Amy’s Simply Indulgent Tuesday — a great place for healthy recipes, lots of them gluten-free!

Tags: , , , , , , , ,

Categories: Breakfast & Brunch, Gluten-Free, Main Course, Side Dish, Soup, Vegan, Vegetarian

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3 Comments on “Brown Rice Congee with Shiitakes and Cilantro”

  1. May 10, 2013 at 3:51 pm #

    This came up as I was doing a google search for brown rice congee! I too have a bit of a chest cold and I’ve got this recipe simmering on the stove. Hoping it will clear out my chest and nurse me back to health! Thanks for posting this, hope it’s as delicious as it looks! :)

    • May 10, 2013 at 4:46 pm #

      I hope this does the job and you feel better soon!

Trackbacks/Pingbacks

  1. Ginger Soy Yu Choy « The Kitchen Operas - May 20, 2010

    [...] think it would be a glorious addition to a Brown Rice Congee with Shitakes & Cilantro meal.  We had it tonight alongside some steamed veggie dumplings.  So satisfying and light at the [...]

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