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Ginger Congee
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Ginger Congee

Ingredients

Broth:

  • 1 large piece of ginger root
  • about the length of your hand
  • 5 scallions roughly chopped
  • 7 dried shiitake mushrooms
  • 2 cloves garlic sliced
  • 10 cups water

Congee:

  • 1 cup short grain brown rice
  • 3 scallions sliced thinly

Topping Ideas:

  • tamari to taste
  • drizzled toasted sesame oil
  • certified GMO-free baked tofu cut into strips
  • poached egg
  • raw baby spinach
  • Asian chili paste
  • gomasio salted sesame seeds
  • fried shallots

Instructions

  1. Wash ginger root well. There's no need to peel the ginger. Cut ginger root into round coins about 1/4" thick. In a large pot, combine ginger, roughly chopped scallions, dried shiitake mushrooms, garlic and water. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain solids from broth keeping the shiitake mushrooms. Slice mushrooms thinly and set aside.
  2. In the same pot, put broth and brown rice. Bring to a boil. Reduce heat to low and simmer covered for 1 1/2 to 2 hours.* Remove from heat and allow to stand for 5-10 minutes to thicken.
  3. Spoon congee into individual bowls. Top with scallions and reserved shiitake mushrooms. Add other desired toppings.

Recipe Notes

You can also cook congee in a slow cooker overnight and wake up to a nourishing delicious breakfast. After cooking and straining the broth, put broth and brown rice in a slow cooker. Cook on low for 8-10 hours while you sleep! Stir well before serving. You may have to add water to achieve desired soupy-ness! Add scallions and reserved shiitake mushrooms. Add additional toppings as desired.