![]() ![]() When the mixture looks like it’s sticking to the bottom of the pan you should deglaze it with Xiao Jing wine.Once the mushrooms have a little color on them, you can now add the minced white onion and the ginger.Let it liquify and once it has warmed, add the shiitake mushrooms. Heating a deep pan to medium heat, introduce Full Circle Ghee to the pan.Starting with your base of the congee: Finely chopped ¼ onion, 1 inch of ginger (grated), thinly slice 5 fresh shiitake mushrooms, and slice 2 green onions thinly for the garnish.7 cups of water, stock, or combo of both.1 cup Jasmine rice washed, soaked and frozen (optional).5 fresh shiitake mushrooms sliced to 1/8 inch. ![]() 1 inch of ginger peeled and grated/ minced.1 Tablespoon Full Circle Ghee Traditional.This way, you can keep a bag of frozen rice in your freezer so that you always have the ability to make a congee when the mood, or cold weather strikes! These steps, if done ahead of time, will yield amazing results in addition to cutting out 75% of your cooking time! The other trick to consider is soaking and freezing a large amount of the rice at one time. I like a good mixture of textures and flavors in my congee so I typically mix and match so I can make a really spectacular looking dish that is both hearty and healthy.Ĭongee can take several hours to cook, but who has that on hand these days? The best advice I can give to cut down on the cooking time is to wash, soak, and freeze (yes, I did say freeze!) your rice before you cook it. The most beautiful thing about this rice porridge is that you can use whatever topping you desire- meats, vegetables, eggs, tofu, tempeh, or any combination of them. However you choose to view it, congee is definitely a cold weather food that is nourishing, highly digestible, and open to the addition of many flavors. Depending on how you view it, Congee is either a really soupy risotto or overly liquid boiled rice. One of the most comforting and warming dishes for rice is in a simple porridge. In Asian cultures rice is their go-to grain and they’ve found some amazing ways to utilize and elevate it beyond simply steaming it for a side dish. Rice, whose modest size, and uncomplicated appearance tends to get cast away in the shadow of wheat is surprisingly adaptive and versatile. It’s in most of our pastries, breads, and considered one of the most used pantry staples. In our Western culture it seems like most of the glory goes to another grain- wheat. ![]()
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