By Ebenezer Obiri
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed rice, vegetable broth or water, and shiitake mushrooms. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally. Add more water if needed to maintain a porridge-like consistency.
Meanwhile, prepare the quick pickled radish. In a small bowl, combine sliced radish, rice vinegar, and sugar. Mix until the sugar dissolves. Let it sit and pickle while the congee is cooking.
After an hour, thinly slice the ginger and scallions. Add ginger to the congee and continue simmering for 5 more minutes.
Remove the congee from heat and stir in 1 teaspoon of sesame oil.
Serve the congee hot in bowls, topped with sliced scallions and quick-pickled radish. Add soy sauce or tamari to taste.
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This Vegetarian Asian Breakfast recipe is ready in 1 hour 15 minutes and features jasmine rice, vegetable broth or water, dried or fresh shiitake mushrooms and other delicious ingredients. Contains 320 calories total.
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed rice, vegetable broth or water, and shiitake mushrooms. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally. Add more water if needed to maintain a porridge-like consistency.
Meanwhile, prepare the quick pickled radish. In a small bowl, combine sliced radish, rice vinegar, and sugar. Mix until the sugar dissolves. Let it sit and pickle while the congee is cooking.
After an hour, thinly slice the ginger and scallions. Add ginger to the congee and continue simmering for 5 more minutes.
Remove the congee from heat and stir in 1 teaspoon of sesame oil.
Serve the congee hot in bowls, topped with sliced scallions and quick-pickled radish. Add soy sauce or tamari to taste.
Calories per Serving: 320
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