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.
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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
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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