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Vegetable Congee (Rice Porridge)

A comforting dish, similar to the Japanese Zosui and Okayu, congee is normally simmered for a long period of time, until the dish has a creamy sticky texture. One of my Chinese students mentioned his family made it more often with the consistency of soup than porridge.


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 2 hours | Ready In: 2 hours 20 minutes
Ingredients: Print   Add to cart
US Metric
  • 1 c. rice, washed, drained
  • 10 c. water
  • 1 tsp. salt
  • 2 TB vegetable oil
  • ½ lb. won bok cabbage, shredded
  • ½ lb. bok choy, thinly sliced
  • 5 dried shiitake mushrooms, soaked, stems removed, thinly sliced
  • 3 stalks green onion, chopped
  • 1 tsp. salt
  • Garnish:
  • 1 TB sesame seed oil, 3 TB chopped green onion, green parts only

Cooking Process:

In a skillet over medium heat; saute vegetables in oil; season with salt. Set aside. In a large saucepan over medium high heat; combine rice, water and salt. Bring to a rapid boil. Reduce heat. Stir in vegetable mixture. Simmer 2 hours.

how to serve:

For service; drizzle with sesame seed oil. Top with additional green onion. Serves 6-8.

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