Mushroom and ginger rice congee
Rice cooked down to a soft, creamy porridge, topped with browned mushrooms and ginger. Gentle and warming, and good when you want something simple on a cold evening.
- Time
- 45 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari and vegetable stock cube.
Method
- Rinse the rice well in a sieve. Peel and finely slice the ginger. Crumble the stock cube into 800 ml of boiling water.
- Put the rice, half the ginger and the stock in a large saucepan and bring to the boil. Lower the heat and simmer gently, stirring occasionally, for 35 to 40 minutes, until the rice has broken down into a thick, creamy porridge. Add a splash of water if it gets too thick.
- While it cooks, slice the mushrooms and thinly slice the spring onions.
- Warm the sesame oil in a frying pan over a high heat. Fry the mushrooms for 6 to 8 minutes until well browned, then add the remaining ginger for 1 minute.
- Add the tamari and let it bubble for 30 seconds.
- Toast the sesame seeds in a dry pan for 1 to 2 minutes.
- Ladle the congee into two bowls, top with the mushrooms, spring onions and sesame seeds, and eat hot.
Tip Congee keeps thickening as it sits, so loosen leftovers with a splash of hot water when reheating.
Per portion
| Energy | 317 kcal |
| Protein | 9 g |
| Carbohydrate | 43 g |
| of which sugars | 2 g |
| Fat | 12 g |
| of which saturates | 2 g |
| Fibre | 3 g |
| Salt | 3.47 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice100 g
- ginger20 g
- mushrooms200 g
- tamari1 tbsp
- sesame oil1 tbsp
- vegetable stock cube1
- spring onion3
- sesame seeds10 g
