Vegan Brown Rice Congee with Shiitake Mushrooms

 In Breakfast, Entrees, Recipes, Soup
Serves: 4
Ingredients
  • 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
Instructions
  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

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