Vegan Brown Rice Congee with Shiitake Mushrooms

 In Breakfast, Entrees, Recipes, Soup
Serves: 4
  • 1 cup brown rice
  • 5½ cups water
  • 1 teaspoon sesame oil
  • ½ teaspoon Himalayan/sea salt
  • ¼ teaspoon ginger powder
  • 1 teaspoon extra light olive oil
  • 5 shiitake mushrooms, soaked overnight
  • A sprinkle of Himalayan/sea salt
  • 1 scallion
  • 1-2 teaspoons soy sauce
  • Sesame seeds
  1. Soak the dried shiitake mushrooms in water overnight.
  2. Add a cup of brown rice with 5½ cups of water in a medium large saucepan, and let it sit for about 30 minutes. Bring the rice to a boil, which can take from 10-15 minutes. Once the rice is boiling, turn the heat back down to medium low (3-4).
  3. Simmer for about 35 minutes, then add the sesame oil, salt and ginger powder. Continue simmering for another 10-12 minutes. By this stage, be sure to stir every 5-8 minutes so the bottom doesn’t stick.
  4. Meanwhile, drain all the water from the shiitake mushrooms and rinse it thoroughly. Slice it into thin strips and put it in a small saucepan or frying pan with a teaspoon of extra light olive oil and salt.
  5. Saute in medium high for about 6 minutes until the shiitake mushrooms give off a fragrance.
  6. Chop the scallions across the length, into small circles.
  7. When the rice is done (should be very thick by now), spoon it onto a large bowl or two small bowls. Add the shiitake mushrooms on top, along with the scallions. Drizzle a teaspoon or two of soy sauce and garnish with sesame seeds.


Source Recipe HERE

Recommended Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search