Mushroom & Cabbage Brown Rice Congee


1/2 CUP Df * Brown * Thai Rice

1/2 LB after soak Joyluck Strip Shiitake Mr

1 tablespoon Df Thin Soy Sauce

4-6 CUPS Water

2 large cloves garlic, minced

2 tablespoons fresh ginger, minced

1 tablespoon canola or grapeseed oil

1/2 cabbage, cut into thin shreds

1 tablespoon toasted sesame oil

2 tablespoons toasted sesame seeds

salt, rice wine vinegar, soy sauce

Cooking Instructions

Add rice, 4 cups water & pinch salt to large pot.Bring to boil.Reduce heat, simmer few hour.Stir periodically.Cook rice 3-4 hrs until becomes thick.

Sauté garlic & ginger in oil over medium heat.After 15 secs add chop mushroom & cook 5 mins.Add 1TB soy sauce.Place the mushrooms in bowl & keep warm.

Without rinsing pan, add toasted sesame oil, cabbage & pinch salt to same pan & sauté for 1-2 mins. Allow cabbage to wilt, but avoid over-cooking.

Divide congee to bowls & top with sautéed cabbage,mushrooms,chopped onions, toasted sesame seed.Provide soy, vinegar & chili oil on side for dressing.

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