Congee Recipe - Vegetarian Times



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.

  • 6Servings


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

Nutrition Information

  • Calories: 261
  • Carbohydrate Content: 47 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 42 mg
  • Sugar Content: 5 g