This homey dish is inspired by Chinese congee, a porridge traditionally eaten for breakfast. Adding wild rice, brown rice, and a range of garnishes makes this hearty dish easily adaptable to suit any meal and satisfy vegetarians and carnivores alike.
Wild rice, brown rice, and white rice are cooked until falling apart, giving the dish a porridge-like consistency with toothy bits of wild rice. Topping the cooked rice with shredded bake tofu or leftover pork, chicken, or duck and chopped herbs turns this humble creation into a flavorful and nutritious dinner.
Buy baked tofu at the store or make your own.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 cup wild rice
- 1/2 cup brown rice (short or long grain)
- 1/2 cup white rice (short or long grain)
- 1/4 cup white or yellow miso OR 6 cups low sodium chicken or vegetable stock
- 2 Tbsp. rice wine or sake (optional)
- 1 Tbsp. freshly grated ginger
- 1/4 tsp. red pepper flakes (optional)
- Garnishes (listed below)
Preparation:
- Put rices, 8 cups water, miso, rice wine, and ginger in a large pot (if using stock instead of miso, add stock and just 2 cups water). Bring to a boil. Partially cover and reduce heat to maintain a steady simmer. Cook, stirring occasionally, until porridge-like, about 50 minutes.
- Meanwhile, prepare garnishes. This is a great way to use up leftovers - almost anything can be stirred into or used to top this porridge:
- Shredded or diced baked tofu
- Shredded cooked chicken or duck
- Shredded or diced cooked pork
- Minced green onion, chives, or garlic chives
- Minced cilantro
- Minced lemongrass (tender inner core only)
- Finely shredded carrot
- Finely shredded or diced zucchini
- Toasted and crumbled seaweed
- Sesame seeds
- Toasted sesame oil
- Hot chili oil
- Soy sauce or tamari
- Serve porridge hot, with your choice of garnishes on top. Letting people garnish their own porridge is fun, too.
Makes 4 to 6 servings Wild Rice Congee.
