When Jill from FeedTheSwimmers is craving comfort food, but wants to keep it on the lighter side, she loves a big bowl of nourishing congee. The U.S.-grown long grain white rice makes the perfect base for all the toppings, like a drizzle of sesame oil, scallions and earthy shiitake mushrooms.
Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
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- 1 cup U.S.-grown long grain white rice
- 8 cups vegetable stock
- 1 1/ 2 inch piece of ginger, peeled and sliced into matchsticks
- 1 clove garlic, thinly sliced, optional
- 1 teaspoon sea salt
- Baby spinach
- Shiitake mushrooms, sliced
- Scallions, thinly sliced
- Sesame oil, to drizzle
- Soy sauce, to drizzle
- Sesame seeds
- Chili sauce
- Sea salt
- Black pepper, freshly ground
In a large bowl, wash rice and change water until it runs clear.
In a 4-quart (or similar) heavy bottomed pot, add rice, ginger, salt and stock and bring to a boil. Reduce heat to a simmer, stir well and cover. Cook for about 90 minutes, stirring occasionally to prevent any rice from sticking to the bottom and burning. Finished product should be nice and creamy. If thicker than you like, adjust with additional heated broth or boiled water (you want to maintain temperature).
Remove ginger if thick sliced, you may allow it to stay of you love it. Stir In spinach and adjust salt and pepper to taste. Drizzle soy sauce and sesame oil and garnish as you like!