nutritional information

Per 1-cup serving:

  • 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
Vegan Gluten-Free


Serves 6

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

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.

September 2011 p.54

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

Victoria bergesen - 2012-04-28 00:22:02

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.

Anonymous - 2012-03-18 12:13:08