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Congee

Ingredients

  • 3 dried shiitake mushrooms (or 5 grams dried mushrooms)

  • 1/2 cup jasmine rice ( ___ grams)

  • 2.5 cups vegetable broth

  • 1 to 2 stalks lemongrass, sliced into 3-4 inch chunks

  • 1-inch piece of ginger, peeled and sliced

  • 1 clove garlic, smashed

  • 1/2 tsp kosher salt

  • scallions (topping, optional)

Method

  • Bring water to boil in an electric kettle
  • Soak the dried mushrooms in 1 cup of boiled water, for ~ 30 minutes or more
  • While you wait, prep the other ingredients, peeling and slicing as needed
  • Rinse the rice
  • Add the rinsed rice, the mushrooms, and the 1 cup of mushroom soaking water to your Instant Pot
  • Add the remaining cup of water, vegetable broth, lemongrass, ginger slices, garlic, and salt to your Instant Pot
  • Secure the Instant Pot lid. Cook on "MANUAL" at high pressure for 30 minutes.
  • Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes
  • Double check that the pressure has released before opening the lid. You’ll notice that the congee is watery, and that’s okay. Give everything a stir and hit “CANCEL” to turn off the Instant Pot. Loosely cover the Instant Pot with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken.
  • Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.

Notes

Nutrition Data

{
  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
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  "id": "congee",
  "emoji": "🍛",
  "status": "💪 Try Now",
  "name": "Congee",
  "lastEditedTime": "2024-10-15T14:16:53.388Z",
  "dataFilePath": "./data/eats/congee.json",
  "slug": "congee",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/congee.md",
  "ingredients": [
    "3 dried shiitake mushrooms (or 5 grams dried mushrooms)\n",
    "1/2 cup jasmine rice ( \\_\\_\\_ grams)\n",
    "2.5 cups vegetable broth\n",
    "1 to 2 stalks lemongrass, sliced into 3-4 inch chunks\n",
    "1-inch piece of ginger, peeled and sliced\n",
    "1 clove garlic, smashed\n",
    "1/2 tsp kosher salt\n",
    "scallions (topping, optional)\n"
  ],
  "method": "*   Bring water to boil in an electric kettle\n*   Soak the dried mushrooms in 1 cup of boiled water, for ~ 30 minutes or more\n*   While you wait, prep the other ingredients, peeling and slicing as needed\n*   Rinse the rice\n*   Add the rinsed rice, the mushrooms, and the 1 cup of mushroom soaking water to your Instant Pot\n*   Add the remaining cup of water, vegetable broth, lemongrass, ginger slices, garlic, and salt to your Instant Pot\n*   Secure the Instant Pot lid. Cook on \"MANUAL\" at high pressure for 30 minutes.\n*   Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes\n*   Double check that the pressure has released before opening the lid. You’ll notice that the congee is watery, and that’s okay. Give everything a stir and hit “CANCEL” to turn off the Instant Pot. Loosely cover the Instant Pot with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken.\n*   Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.\n",
  "notes": "*   Haven't tried yet, but would love to!\n*   Based on: [Vegan Congee Recipe - Jook Chinese Rice Porridge | Healthy Nibbles by Lisa Lin](https://healthynibblesandbits.com/vegan-congee-recipe-jook/) (also lots of recipes on that site look great!)\n*   Another recipe: <https://www.bonappetit.com/recipe/pork-and-shiitake-congee>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
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