Vegetarian Congee

This simple vegetarian congee uses leftover rice and vegetable broth.  This basic recipe allows you to modify the ingredients to suit your family's taste and budget.  The beauty of congee is its versatility - you can adjust the consistency by adding more or less liquid and customize the toppings to your taste.  It’s especially comforting on cold days or when you're feeling under the weather.

 

Ingredients:

• 1 cup cooked jasmine rice (or brown rice for a heartier version)
• 4 cups liquid (mix of water and vegetable broth)
• Small knob of fresh ginger, sliced
• 6 oz. fresh mushrooms such as shitake, oyster
• Optional vegetables: sweet potato, carrots, bok choy, or collard greens
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Directions:

1.    Bring the broth to a boil.  If using dry mushrooms, soak them in hot water for 30-45 minutes (save the soaking liquid!) before adding them to the broth.

2.    Add rice, mushrooms, ginger, sweet potato.

3.    Bring to a boil, then reduce to low heat and simmer for 20 minutes, stirring occasionally.

4.    Add vegetables in the last 10 minutes, depending on their cooking time.

Suggested Toppings:

• Crispy fried garlic
• Chopped green onions
• Soy sauce or tamari
• Chili oil
• Vegan kimchi
• Toasted sesame seeds

Pro Tips:

• The congee will thicken as it cools.
• You can make it the night before and reheat in the morning.
• For extra flavor, try adding lemongrass stalks while cooking.
• Keep stirring occasionally to prevent sticking to the bottom.