By Ebenezer Obiri
Rinse the jasmine rice under cold water until the water runs clear, to remove excess starch.
In a large pot, combine the rinsed rice, vegetable broth, and shiitake mushrooms. Bring to a boil.
Once boiling, reduce the heat to low and let the mixture simmer uncovered, stirring occasionally to prevent sticking. Allow it to cook until the rice breaks down and reaches a porridge-like consistency, about 50-60 minutes.
While the congee is cooking, prepare the quick pickled radish. Thinly slice the radish and place the slices in a small bowl. Add rice vinegar and sugar, stirring well to combine. Let it sit for at least 15 minutes.
In the last 10 minutes of cooking the congee, add the julienned ginger to the pot. Stir to combine and allow the ginger to infuse its flavor.
Once the congee is done, stir in the sesame oil and season with soy sauce, salt, and pepper according to your taste.
Serve the congee hot in bowls, garnished with sliced scallions on top and a spoonful of quick-pickled radish on the side.
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This Main Dish Vegetarian Asian Comfort Food recipe is ready in 65 minutes and features Jasmine rice, Vegetable broth, Shiitake mushrooms and other delicious ingredients. Contains 250 calories total.
Rinse the jasmine rice under cold water until the water runs clear, to remove excess starch.
In a large pot, combine the rinsed rice, vegetable broth, and shiitake mushrooms. Bring to a boil.
Once boiling, reduce the heat to low and let the mixture simmer uncovered, stirring occasionally to prevent sticking. Allow it to cook until the rice breaks down and reaches a porridge-like consistency, about 50-60 minutes.
While the congee is cooking, prepare the quick pickled radish. Thinly slice the radish and place the slices in a small bowl. Add rice vinegar and sugar, stirring well to combine. Let it sit for at least 15 minutes.
In the last 10 minutes of cooking the congee, add the julienned ginger to the pot. Stir to combine and allow the ginger to infuse its flavor.
Once the congee is done, stir in the sesame oil and season with soy sauce, salt, and pepper according to your taste.
Serve the congee hot in bowls, garnished with sliced scallions on top and a spoonful of quick-pickled radish on the side.
Calories per Serving: 250
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