Mushroom congee
Recipe by MyNutriCounter
250g/9oz shiitake mushrooms, sliced
110g/4oz glutinous rice
225g/8oz white long grain rice
30g/1oz ginger, finely chopped
30g/1oz garlic, finely chopped
30g/1oz leeks, thinly sliced
1 tsp. salt
1 tbsp/15ml vegetable or peanut oil
2 litres/2 quarts vegetable stock
Prep. Time → 10 min
Cook Time → 25 min
1. 1. Wash mixture of glutinous rice and long grain under cold running water.
2. Heat oil in a stockpot.
3. Sauté ginger and garlic for a minute over high heat.
4. Add in chopped leeks and mushrooms. Continue sautéing for another minute.
5. Add in rice and stir well inside the pot to coat evenly with the oil.
6. Pour stock into the pot. Bring to a boil while stirring continuously.
7. Turn heat down to a simmer and cook for 20-25 minutes.
8. Adjust salt to taste.
9. Serve with an optional drizzle of sesame oil.
main courses, dairy-free, dinner, gluten-free, lunch, mains, vegan, vegetarian September 21, 2017 08:24
Author mynutricounter.com/mushroo...
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