MAY 9, 2023 BY TERRY WALTERS
A gentle and sweet congee with added kombu for minerals and umami, shiitakes and leeks for heart health and immune support, and a little crunchy heat for this savory and delicious one-dish meal.
Jasmine Congee with Leeks, Shiitakes, and Crunchy Chile
A gentle and sweet congee that tastes good but is also good for your health
Servings 4
Author Terry Walters
Ingredients
- 1 cup white jasmine rice
- 8 cups water or vegetable stock
- 1 stick kombu
- 1/2 tsp sea salt
- 2 leeks
- 2 tbsp avocado oil
- 12 oz shiitake mushrooms, stemmed and thinly sliced
- 2 tbsp mirin
- Crunchy chile or hot sesame oil
- 2 tbsp toasted ivory and black sesame seeds
Instructions
- Place rice in pot and cover well with water. Soak at least 1 hour or as much as overnight. Drain and rinse.
- In Dutch oven over medium heat, combine drained rice with water or stock. Submerge kombu and bring to boil. Reduce heat and simmer covered 1 hour (or until liquid is mostly absorbed), stirring occasionally to keep rice from sticking to bottom of Dutch oven. Turn off heat, stir in salt, and let cool to thicken. Any rice that sticks to bottom of pot will easily come off after congee cools a few minutes.
- Cut white and light green parts of leeks widthwise into rings. In large skillet over medium heat, drizzle avocado oil and add mushrooms. Sauté 5 minutes to brown and crisp, adding 1 tablespoon mirin to deglaze and caramelize. Remove mushrooms from pan and set aside. Drizzle remaining tablespoon of oil in pan and sauté leeks 5 minutes, deglazing pan with remaining mirin when needed. Remove from heat.
- Serve congee topped with sautéed leeks and shiitakes, a drizzle of crunchy chile or hot sesame oil, and a sprinkle of toasted sesame seeds.
Notes
To cook in pressure cooker, place water or stock in pressure cooker, submerge stick of kombu, and cook on high 30 minutes, then let cooker depressurize naturally (about 15 minutes). Open pressure cooker and stir in salt.
Recipe from NOURISH, © Terry Walters 2022
This recipe is republished with permission from Nourish: Plant-Based Recipes to Feed Body, Mind and Soul, © Terry Walters 2022.
Photo by Julie Bidwell from NOURISH: Plant-Based Recipes to Feed Body Mind and Soul ©Terry Walters 2022.