Congee with Edamame and Mushrooms |
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1 | cup | brown rice | ||
5-7 | cups | water | ||
2 | carrots, diagonally sliced |
You may optionally choose to pulse the grain a few times in a blender to break up the grain.
In a deep pot over medium high heat, bring all ingredients to a boil.
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.
5 | tablespoons | vegetable oil | ||
3 | large | shallots, sliced | ||
1 | tablespoon | tamari sauce | ||
1 | drizzle | toasted sesame oil |
In a pan over medium heat, warm vegetable oil. Add shallots to cook until lightly browned. Add more vegetable oil if needed.
Place it in a bowl, add tamari sauce and toasted sesame oil. Set aside.
3 | tablespoons | vegetable oil | ||
1 | thumb | ginger, minced | ||
6 | cloves | garlic, finely chopped | ||
8 | shiitake mushrooms, cubed | |||
1.5 | tablespoons | tamari sauce | ||
½ | teaspoon | toasted sesame oil | ||
1 | red chili, sliced | |||
1.5 | cup | edamame, shelled | ||
4 | tablespoons | water |
In a pan over medium-high heat, warm vegetable oil. Add to cook ginger, garlic, and shiitake mushrooms until fragrant and browned.
Add to stir in chili, edamame, tamari sauce, and toasted sesame oil for a few seconds.
Add
water. Cook covered until done. Season to taste.
1 | stalk | green onions, sliced | ||
½ | cup | peanuts, toasted | ||
cilantro | ||||
drizzle | tamari sauce | |||
sprinkle | white pepper |
Prepare two bowls. In each, add a serving of congee. Add edamame and mushroom stir-fry on one side.
On the other side, spoon some shallots with oil over congee. Garnish. Add more tamari sauce and white pepper if needed while eating.