Mushroom & Cabbage Brown Rice Congee
Mushroom & Cabbage Brown Rice Congee might be a good recipe to expand your side dish recipe box. This recipe serves 4. For $1.05 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 10g of fat, and a total of 226 calories. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe from Foodista has 1 fans. A mixture of brown rice, cabbage, scallions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is outstanding. If you like this recipe, you might also like recipes such as Duck and mushroom congee, Savory Indian Pancakes with Lentils, Brown Rice and Cabbage, and Savory Indian Pancakes with Lentils, Brown Rice and Cabbage.
Ingredients
brown rice
0.5 cup
to 6 of water
4 cups
garlic
2 large cloves
ginger
2 tablespoons
grapeseed oil
1 tablespoon
shitake mushrooms
0.5 pound
soy sauce
1 tablespoon
cabbage
0.5
sesame oil
1 tablespoon
scallions
6
sesame seeds
2 tablespoons
salt
4 servings
Cooking in Steps
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1In a large pot, combine the rice with four cups of water and a little salt. Bring the rice and water to a boil. Reduce to low heat, cover and gently simmer for a few hours. Stir the rice periodically to ensure that it does not stick to the bottom.
water
rice
salt
pot -
2Add more water if too much evaporates before the rice grains have dissolved enough to provide a good porridge consistency. Cook the rice three to four hours until you get a thick porridge consistency.
water
rice
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3As the porridge is finishing, prepare the remaining ingredients. In a large pan, saut the garlic and ginger for about ten seconds in canola or gape-seed oil over medium heat. Once the garlic and ginger have released their flavors into the oil, but before they burn, add the chopped mushrooms. Saut for about 5 minutes until the mushrooms release their water and it has practically evaporated from the pan.
mushrooms
garlic
ginger
water
cooking oil
frying pan -
4Add the tablespoon of soy sauce and cook a few more seconds until absorbed.
soy sauce
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5Place the mushrooms in a covered bowl to keep warm.
mushrooms
bowl -
6Without rinsing the pan, add the toasted sesame oil, cabbage and a pinch of salt to the same pan and saut for 1 to 2 minutes. Allow the cabbage to begin to wilt, but avoid over-cooking it.
sesame oil
cabbage
salt
frying pan -
7Serve by dividing the congee into bowls and topping it with the sauted cabbage and mushrooms, chopped green onions and toasted sesame seeds. Provide soy sauce, rice vinegar and chili oil on the side for dressing the congee.
green onions
rice vinegar
sesame seeds
chili oil
mushrooms
soy sauce
cabbage
bowl -
8Note: You can quickly make your own chili oil by warming some oil in a pan without allowing it to smoke, and adding fresh or dried crushed chilis to cook for a few minutes without burning. Once cooked, you can either strain out the chilis, or leave them in.
chili oil
chili pepper
cooking oil
frying pan
