one green planet
one green planet

Congee is a traditional rice porridge that is popular in many Asian countries. Because it's easy on the stomach, it's a perfect dish for children, sick people, and the elderly, but most everyone enjoys it as a side dish or with various toppings for a main meal. This particular version of congee is made with nutritious ingredients such as brown rice, shiitake mushrooms, kale, and ginger. It's nourishing, comforting, and a perfectly restorative meal to eat when you're recovering from an illness or feeling particularly low on energy.

Comforting Shiitake and Kale Congee [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

115

Serves

4

Ingredients You Need for Comforting Shiitake and Kale Congee [Vegan]

  • 1 cup brown rice (I used long grain), soaked in water overnight, rinsed, and drained
  • 3 cups water
  • 3 cups low sodium vegetable broth
  • 1 small onion, diced
  • 6 cloves garlic, minced
  • 1 1-inch piece of fresh ginger root (peeled), grated
  • 3 tablespoons tamari or low sodium soy sauce
  • 1 teaspoon nutritional yeast
  • 8 Shiitake mushrooms, stemmed and thinly sliced
  • 1/4-1/2 teaspoon ground black pepper
  • Large handful of baby kale, or other greens
  • Cilantro, for topping, optional
  • Chopped scallions, for topping, optional

How to Prepare Comforting Shiitake and Kale Congee [Vegan]

  1. Add all of the ingredients, except for the kale and toppings, to a medium-sized pot. Bring to a boil, then turn down the heat so that the rice is at a simmer.
  2. Cook, stirring occasionally, for 60-90 minutes, or until rice is tender and most of the liquid has cooked off (but not dry). About 10 minutes before cooking has finished, stir in the baby kale.
  3. Taste and adjust seasonings. Divide between four bowls and sprinkle with optional toppings.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

- Pre-soaking the rice isn't necessary, but I've gotten into the habit. It speeds up the cooking time and I think makes for a moister end product. - You can also use dried mushrooms. Just chuck some in with all of the other ingredients. - This can be made in a rice cooker as well.

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Per Serving: Calories: 115 | Carbs: 20 g | Fat: 1 g | Protein: 5 g | Sodium: 786 mg | Sugar: 4 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...