Today I’m reposting one of my go-to comfort recipes 🍲 because comfort foods are all I want to eat right now. It’s been hard to find the motivation to cook, but this is an easy one that makes a big batch of food. If you don’t have the garlic, ginger, or shiitakes, it’s totally fine to use whatever ingredients you have, then serve the congee with more toppings (soy sauce, tofu, sesame oil, etc).
1 cup brown rice
4 cloves garlic, minced
2-inches ginger, minced
10 cups water
10 dried shiitake mushrooms
Add the rice, garlic, ginger, and water to a large pot. Bring to a boil, then reduce to a simmer. Set a timer and simmer for 90 mins.
In the meantime, soak the dried shiitakes in a bowl of water. Place a bowl on top to keep the mushrooms submerged. Soak for 30 minutes or until they are soft enough to slice or chop. Add the mushrooms to the pot as soon as they are sliced/chopped.
Stir the congee every now and then, especially in the last 20 mins of cooking, so it doesn’t stick.