- Brunch
- Lunch
- Main Meal
- Soup
- Dinner
Mushroom congee
- 10 mins
- 60 mins
- Serves 4
- Gluten Free
- One Pot
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Entertaining
This nourishing bowl of mushroomy goodness is perfect for cool, rainy evenings.
Ingredients
- 3 garlic cloves, minced
- 1 x 2cm thumb of ginger, finely chopped
- 1 brown onion, diced
- 500g shiitake or portobello mushrooms, chopped
- 1 cup brown jasmine or long grain rice
- 3 cups homemade vegetable stock
- 3 cups water
- Dried porcini mushroom (8-10), chopped
- 1 broccoli, chopped (optional)
- 1 spring onion Handful fresh coriander Cracked pepper to taste
Directions
- Heat a large deep sided fry pan or large pot over medium heat.
- Place garlic, ginger and onion into the fry pan and brown for 5 minutes with a little water to prevent sticking.
- Add rice, shiitake or portobello mushrooms, dried porcini mushrooms, vegetable stock and water. Bring to a simmer, cover pan with a lid, and allow to cook for 1 hour, stirring occasionally over medium heat.
- Chop broccoli and stem into bite sized pieces and add to the saucepan for the last 5 minutes of cooking.
- Serve congee in deep bowls while hot.
- Slice spring onion into thin circles and use to garnish each bowl, along with torn fresh coriander and cracked pepper.
Chef's Tips
- Instead of adding broccoli to the congee, lightly steam it in a separate pot and serve as a crunchy side dish.
- Substitute half of the brown rice for black rice or millet.
- Add 1 tsp thyme (dried or fresh and finely chopped) when adding the rice, and omit coriander.
- Did you know you can re-grow spring onion from the little root stumps? They just need a bit of sun and water but are very low maintenance. Just plant the stumps in a pot or directly in the earth, and within a few weeks you'll have your own supply that you can keep cutting as needed!
Dr Libby Forsyth
