Serves: 4 | Time: 45 minutes
Congee is a rice porridge that’s easy to digest and the ultimate comfort food. Congee is usually eaten for breakfast, but really can be enjoyed any time of the day. This silky smooth variation with mushrooms, scallions, and zucchini is great as-is, but you can get creative and add other types of veggies, too. If you want to add protein you can add ½ pound of ground pork during the last 10 minutes of cooking.
INGREDIENTS
- 1 cup jasmine or short grain white rice
- 6 cups broth or water (if using water, add a bouillon cube)
- ¼ cup sliced scallions
- ½ cup finely chopped mushrooms
- 1 cup yellow squash or zucchini, cut into ¼-½ inch cubes
- Jalapeno
- Fresh cilantro for garnish
- Cantaloupe, sunflower, or cilantro microgreens to garnish
- Salt
DIRECTIONS
- Rinse rice well in cold water.
2. In a large pot, bring rice and broth or water to a boil over high heat. Add bouillon if using. - Reduce heat to a simmer, and add the scallions and mushrooms. Stir.
- Allow to cook for about 10 minutes and stir again to make sure none of the rice sticks to the bottom of the pot.
- After about 10-15 more minutes, stir again to make sure none of the rice sticks to the bottom of the pot and add the zucchini or yellow squash. (Add ground pork here if using and break it up with a spoon).
- Cook for 10 additional minutes until the rice grains start to break down (and pork is fully cooked through, if using).
- Add salt to taste. Garnish with jalapeno, fresh cilantro, and microgreens. Serve hot.