Mushroom Congee

Mushroom Congee is a comforting and creamy rice porridge, infused with earthy mushrooms and subtle seasonings, perfect for a cozy brunch. This vegetarian dish is both nourishing and satisfying, making it a delightful addition to any meal.

Ingredients

• Jasmine rice - 100 grams
• Water - 1 liter
• Mixed mushrooms (shiitake, button, or oyster) - 150 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• White pepper - to taste
• Cilantro - for garnish (optional)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed rice and 1 liter of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and simmer for about 30 minutes, stirring occasionally, until the rice breaks down and the mixture becomes creamy.
4. In a separate pan, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
5. Add the sliced mushrooms to the pan and cook until they are tender, about 5-7 minutes. Season with soy sauce, salt, and white pepper.
6. Once the rice congee has reached a creamy consistency, stir in the sautéed mushrooms and mix well. Adjust seasoning to taste.
7. Serve the congee hot in bowls, garnished with chopped green onions and cilantro if desired.

Nutrition

• Calories: 300
• Protein: 7 g
• Carbs: 52 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 1 L

Health Benefits

• Rich in antioxidants from mushrooms, which can boost immune function.
• Provides a comforting source of carbohydrates for sustained energy.

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