Brown Rice Mushroom Congee with Shitake, Tofu, Sesame and Ginger
Lovely for dinner or lunch, even though it's often eaten for breakfast in Asia, or when people aren't feeling too well. Like a 'wet risotto' with Japanese flavours, this comforting and nourishing dish is made with an overnight broth, local Tilba kelp seasoning, brown rice, mushrooms, sesame and ginger. Packed full of good stuff, great when you need a healthy 'pick me up'.
Ingredients
Water, Mushroom, Brown rice, Tofu, Congee Toppings (soy sauce, fried shallots, Sesame oil, Spring onion, Tilba kelp), Shimeji mushrooms, Miso, Spring onion, Dried Shitake Mushroom, Ginger.
Preparation and storage notes
Remove lid. heat on high for 2-3 min or until heated through.