Rice Congee with Shiitake Mushrooms and Peas

Congee, a savory or sweet stewlike porridge, most commonly made with rice, is the ultimate Chinese comfort food.

MAKES 6 SERVINGS

2 cups long-grain white rice, rinsed under cold running water, drained

1⁄2 teaspoon salt

1 tablespoon toasted (dark) sesame oil

8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped

1 cup frozen baby peas, thawed

2 scallions, white and green parts, thinly sliced

1 to 2 large cloves garlic, finely chopped

Freshly ground black pepper, to taste

Reduced-sodium soy sauce, Chinese black vinegar, chopped fresh cilantro, chopped fresh scallions, and/or chopped pickled vegetables, to serve

In a medium stockpot, place the rice and salt with cold water to cover by 1 inch. Bring to a boil over high heat; boil 2 minutes. Reduce heat and simmer, partially covered, stirring occasionally, about 20 minutes, or until rice is tender and mixture is soupy, adding water as needed and stirring from the bottom to prevent sticking.

Meanwhile, in a medium nonstick skillet, heat 1⁄2 tablespoon of oil over medium heat. Add the mushrooms, peas, scallions, and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add to the rice mixture and season with pepper; cook over low heat, stirring, until heated through, about 5 minutes. Stir in the remaining 1⁄2 tablespoon of oil. Serve at once, with soy sauce and additional condiments passed separately.

{PER SERVING} Calories 273 • Protein 6g • Total Fat 3g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 54g • Dietary Fiber 2g • Sodium 210mg

hancheng

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