Mushroom & Cabbage Brown Rice Congee


1/2 cup of brown rice

4 to 6 cups of water

2 large cloves garlic, minced

2 tablespoons fresh ginger, minced

1 tablespoon canola or grapeseed oil

1/2 pound of shitake mushrooms, chopped

1 tablespoon soy sauce

1/2 cabbage, cut into thin shreds

1 tablespoon toasted sesame oil

6 scallions, chopped

2 tablespoons toasted sesame seeds

salt, rice wine vinegar, soy sauce, chili oil*, and cilantro for flavoring


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