This vegan brown rice congee is topped with a mix of sauteed shiitake mushrooms, edamame, and spinach. Don’t forget the extra garnishes – they are key!
For the Congee
- 1 cup short grain brown rice, rinsed* (see note below)
- 7 cups water
- 1/2 teaspoon fine sea salt, or more to taste
For the Vegetables
- 1 tablespoon neutral oil, like avocado, organic canola, or refined coconut
- 1/2 medium red or yellow onion, diced
- 1 cup frozen shelled edamame*
- 6 ounces shiitake mushrooms, stemmed and quartered
- 1 medium garlic clove, minced
- 1 tablespoon peeled and minced ginger
- One 5-ounce package baby spinach*
- 2 teaspoons soy sauce
- For serving: scallions, soy sauce, sesame oil, and sesame seeds (plus hot sauce, lime wedges, crumbled nori, and cilantro, if you want)
- In a medium heavy-bottomed pot, combine 1 cup rice, 7 cups water, and 1/2 teaspoon salt. Cover and bring to a boil. Reduce the heat to very low and gently simmer with the lid ajar until the congee is thick and creamy, about 90 minutes, stirring occasionally so the rice doesn’t stick to the bottom.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onion, edamame, and shiitakes, and cook until they’re browned, 8 to 10 minutes.
- To the skillet, add the garlic and ginger, and cook for 30 seconds. Then gradually stir in the spinach a handful at a time and cook just until it’s wilted. Season with 2 teaspoons soy sauce and turn heat off.
- Divide congee among bowls and top with the vegetable mixture. Garnish with scallions, soy sauce, sesame oil, and sesame seeds before serving. (Store leftovers in an airtight container in the fridge for up to 5 days.)
- To halve the rice cooking time, use white rice instead.
- If you can’t find edamame, use frozen peas.
- You can substitute with baby kale or mature spinach.
- Serving Size: 1/6 of the recipe (without garnishes)
- Calories: 185
- Fat: 4.5 g
- Carbohydrates: 28 g
- Fiber: 2.4 g
- Protein: 6.4 g
Keywords: congee, brown rice, porridge, asian, shiitake