Miso x Mushroom Rice Congee 

Ingredients 

• 2 Tbsp Coconut Oil

• 3 Large shallots, grated

• 2 Tbsp grated ginger

• 1 cup Shiitake or Chanterelle Mushrooms, chopped fine

• 2 tsp Ground Coriander

• 2 tsp Onion Powder 

• 1 tsp Garlic Powder 

• ½ tsp Chinese 5-spice Powder

• 2 Tbsp Chickpea Miso (or sub white Miso)

• 1 tsp Sea Salt 

• 1 cup Arborio Rice, soaked and rinsed

• 4 Cups veg broth or Mushroom broth (preferably homemade or low sodium)

• 3 cups filtered water

• 1 cup green onions, chopped 

• Green onion tops, for garnish

• 1 Tbsp Sesame oil

• 1 Cup Crispy Baked Mushrooms

Directions

1. Begin by soaking and rinsing 1 cup of Arborio rice. Set aside.

2. In a large pot or pressure cooker, heat 2 tablespoons of coconut oil over medium heat. Add the grated shallots and ginger, cooking until fragrant and softened, about 3-4 minutes.

3. Add the finely chopped mushrooms to the pot and cook until they release their moisture and begin to brown, approximately 5-7 minutes.

4. Stir in the ground coriander, onion powder, garlic powder, and Chinese 5-spice powder. Cook for 1 minute to toast the spices.

5. Add the soaked and rinsed Arborio rice to the pot, stirring to coat with the aromatics and spices.

6. Pour in the vegetable or mushroom broth and filtered water. Bring to a boil, then reduce heat to low and simmer, partially covered.

7. After 10 minutes of simmering, dissolve the chickpea miso in a small amount of hot broth from the pot, then stir it back into the congee along with the salt.

8. Continue cooking for another 35-40 minutes (or pressure cook for 10 minutes), stirring occasionally to prevent sticking, until the rice has broken down and the congee reaches your desired consistency. Add more hot water if needed.

9. While the congee is cooking, prepare your crispy baked mushrooms if not already done.

10. When the congee is ready, stir in the chopped green onions and sesame oil.

11. Serve hot, topped with crispy baked mushrooms and green onion tops for garnish.

Notes:

- Total cooking time should be about 45-50 minutes if not using a pressure cooker

- Congee should be thick but still creamy and slightly flowing

- For thinner congee, add more hot water during cooking

- Keep stirring periodically to prevent rice from sticking to the bottom of the pot