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Congee

One bite of this hot, nourishing Chinese breakfast dish and you’ll be hooked. There are thousands of different recipes for congee that range from healing combinations 
to deluxe, feast-worthy concoctions.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 cup basmati or jasmine rice
Ingredient Line: 
4 cups shiitake mushrooms, stemmed and sliced
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2 cups (½ pkg.) frozen peas and carrots
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8 green onions, finely chopped (1 cup)
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½ cup coarsely chopped roasted unsalted peanuts

Instructions: 

1. Place rice and 10 cups water in large saucepan, and season with salt, if desired. Bring to a boil. Reduce heat to low, and cook 2 hours, or until mixture is thick and porridge-like and rice grains have disintegrated, adding up to 2 cups more water if necessary.

2. Meanwhile, coat nonstick pan with cooking spray, and sauté mushrooms 5 to 7 minutes over medium-high heat, or until browned and crispy.

3. Stir peas and carrots into congee, and remove from heat. Let congee stand 5 minutes.

4. Ladle congee into bowls. Top each serving with mushrooms, green onions, and chopped peanuts.

Nutrition Information: 

Calories: 
261
Protein: 
8 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
Carbohydrates: 
47 g
Cholesterol: 
0 mg
Sodium: 
42 mg
Fiber: 
5 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

This was good, and was a nice break from more traditional breakfast fare. I added some smoked tofu for a little extra protein. Next time I might try doing the rice in a slow cooker over night just to save on prep time in the morning, and eat a little sooner.

if you are using frozen "peas and carrots" it is already a poor imitation of the real thing.

Let's try this new recipe!