I took yet another Whole Foods cooking class all about Chinese Dim Sum the other weekend and my favorite dish was this Congee. It is easy, full of veggies and super flavorful.
To me, any dish with rice is comforting. Being filipino, growing up I ate rice every single day. Even with breakfast sometimes. Rice reminds me of sitting around the dining room table with my family. We did that every evening. I definitely want to do that when I have children someday.
Congee (recipe credit to Ani Loizzo of Whole Foods)
2 cups sushi rice, rinsed well
8 ounces sliced shiitake mushrooms
1 medium onion, sliced
1 cup shredded carrots
2 baby bok choy, thinly sliced
1 stalk lemongrass, pounded and minced
2 inches of ginger, peeled and minced
2 green onions, thinly sliced
2 tablespoons toasted sesame seeds
1/4 cup sesame oil
Combine sushi rice and three cups of water in a medium pot with a lid and bring to a simmer. Cook for 30-35, or until the rice is very soft and creamy, stirring occassionally.
Meanwhile, heat the sesame oil in a very large pan and cook mushrooms, onions, carrots, bok choy, lemongrass and ginger until soft and brown, about 20-25 minutes. Stir together rice, vegetables, green onions and sesame seeds, season to taste and serve.
Serves 8 as a side dish.
This dish is great served plain but also with a splash of soy sauce.