Brown Rice Congee

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So simple, yet so delicious, oh Congee, where have you been all my life?

I had never heard of Congee before, much less tried it. But I had an abundance of spinach so I went searching. Now I know it's a thick rice porridge with many variations that is popular in most Asian countries. It's super easy to put together and takes some time to cook, so be sure to give yourself about 2 hours. With as easy as it is, who would've thought it could be so delish? Do yourself a favor and give it a try - you can even add chicken, fish or a boiled egg if you're so inclined!

Ingredients

  • 1 teaspoon vegetable oil
  • ½ yellow onion
  • 2 garlic cloves, thinly sliced
  • 1-inch piece ginger, thinly sliced
  • 2 cups sliced mushrooms of your choice
  • 1 cup long-grain brown rice, rinsed and drained
  • 8 - 9 cups vegetable stock
  • 1 cup shredded carrot
  • 4 cups greens, thinly sliced (bok choy, spinach, kale, etc.)
  • Salt or soy sauce
  • White or black pepper
Garnishes
  • Thinly sliced scallions
  • Fried shallots
  • Chopped fresh cilantro
  • Fried cashews

Directions

  1. Heat the oil in a large, heavy pot over medium heat. Sauté the onion, garlic, ginger, and mushrooms until the mushrooms are softened.
  2. Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the carrots and greens.
  3. Continue simmering for another 30 minutes or so, stirring occasionally, until it reaches the consistency of porridge. 
  4. Season to taste with salt or soy sauce and pepper. Serve hot topped with the garnishes.

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