Congee with Mushrooms

Prep Time 30 mins - Cook Time 8 hrs - Total Time 8 hrs 30 mins

Serves 6

Ingredients

1 cup rice – jasmine or broken rice (broken rice is available from Asian grocers)

9 cups vegetable stock / chicken stock or water

sea salt

5 button mushrooms

5 Swiss brown mushrooms

3 oyster mushrooms

1 dried shitake mushroom

3 dried wood ear mushrooms

olive oil

pickled ginger

chives

soy sauce or tamari

Directions

Rinse the rice thoroughly, drain and place in slow cooker or heavy based saucepan.

Add the 9 cups of liquid and sea salt. Stir to combine.

If using a slow cooker, set heat to low and leave for 6-8 hours or overnight.

If using a saucepan, simmer on the stove for up to four hours or until desired consistency is reached. Rice should be flaky and the congee a nice soupy consistency.

Soak dried shitake and wood ear mushrooms in warm water for 10 minutes until soft, then chop finely.

Slice button and Swiss brown mushrooms and tear oyster mushrooms into small pieces.

Sauté mushrooms in olive oil for several minutes until tender.

Serve congee topped with the mushroom mix, pickled ginger and chives.

Add soy sauce or tamari to taste.

Enjoy!