Congee with Edamame and Mushrooms

SERVES 2PREP COOK

congee

1cup

brown rice

5-7cups

water

2

carrots, diagonally sliced

  1. You may optionally choose to pulse the grain a few times in a blender to break up the grain.

  2. In a deep pot over medium high heat, bring all ingredients to a boil.

  3. Lower heat to simmer, covered, until the rice becomes creamy and soft. Stir occasionally to prevent sticking. If it gets too thick, add more water to your preference.

fried shallots

5tablespoons

vegetable oil

3large

shallots, sliced

1tablespoon

tamari sauce

1drizzle

toasted sesame oil

  1. In a pan over medium heat, warm vegetable oil. Add shallots to cook until lightly browned. Add more vegetable oil if needed.

  2. Place it in a bowl, add tamari sauce and toasted sesame oil. Set aside.

edamame and mushroom stir-fry

3tablespoons

vegetable oil

1thumb

ginger, minced

6cloves

garlic, finely chopped

8

shiitake mushrooms, cubed

1.5tablespoons

tamari sauce

½teaspoon

toasted sesame oil

1

red chili, sliced

1.5cup

edamame, shelled

4tablespoons

water

  1. In a pan over medium-high heat, warm vegetable oil. Add to cook ginger, garlic, and shiitake mushrooms until fragrant and browned.

  2. Add to stir in chili, edamame, tamari sauce, and toasted sesame oil for a few seconds.

  3. Add

    water. Cook covered until done. Season to taste.

garnish

1stalk

green onions, sliced

½cup

peanuts, toasted

cilantro

drizzle

tamari sauce

sprinkle

white pepper

  1. Prepare two bowls. In each, add a serving of congee. Add edamame and mushroom stir-fry on one side.

  2. On the other side, spoon some shallots with oil over congee. Garnish. Add more tamari sauce and white pepper if needed while eating.