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