ChineseMain course

Mushroom & Cabbage Brown Rice Congee

Name: Mushroom & Cabbage Brown Rice Congee
Prep time: 15 min
Cook time: 180 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 0.5 cup brown rice; 4 cups to 6 of water; 2 large cloves garlic; 2 tablespoons ginger; 1 tablespoon grapeseed oil; 0.5 pound shitake mushrooms; 1 tablespoon soy sauce; 0.5 cabbage; 1 tablespoon sesame oil; 6 scallions; 2 tablespoons sesame seeds; 4 servings salt

This congee simmers brown rice until it breaks down into a creamy porridge, then gets topped with quickly sautéed mushrooms and cabbage. It's a comforting bowl, especially when you have a few hours for the rice to do its thing on the stove. While the congee cooks, you'll prepare the savory mushroom and tender cabbage topping. It makes for a substantial meal for 4 servings.

Recipes.zone

August 31, 2026

Back45 minServes 4Easy226 kcal

Cook mode

dairy free lacto ovo vegetarian vegan vegetarian dairy-free comfort food slow-cooked healthy

7 steps · 45 min total

Cook the Congee

In a large pot, combine the brown rice with 4 cups of water and a little salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it gently simmer for a few hours. Remember to stir the rice periodically to keep it from sticking to the bottom of the pot.

You'll want to add more water if it evaporates too quickly before the rice grains have fully broken down. Continue to cook for 3 to 4 hours, until the rice has dissolved into a thick, creamy porridge consistency.

Sauté Aromatics and Mushrooms

As the congee nears completion, start preparing the toppings. In a large pan, warm the grapeseed oil over medium heat, then add the garlic and ginger. Sauté for about 10 seconds, just until they're fragrant and their flavors have released into the oil, but before they start to brown or burn.

Add the chopped shiitake mushrooms to the pan. Continue to sauté for about 5 minutes, until the mushrooms release their liquid and it has mostly evaporated, leaving the mushrooms lightly browned.

Add Soy Sauce

Stir in the 1 tablespoon of soy sauce and cook for a few more seconds, just until it's absorbed by the mushrooms.

Keep Mushrooms Warm

Transfer the sautéed mushrooms to a covered bowl to keep them warm while you finish the other components.

Sauté Cabbage

Using the same pan (no need to rinse it), add the 1 tablespoon of sesame oil, chopped cabbage, and a pinch of salt. Sauté for just 1 to 2 minutes, allowing the cabbage to begin to wilt but still retain some crispness. You don't want to overcook it.

Serve Congee

Divide the warm congee into individual bowls. Top each serving generously with the sautéed cabbage and mushrooms, chopped scallions, and 2 tablespoons of toasted sesame seeds.

For a customizable meal, offer soy sauce, rice vinegar, and chili oil on the side so everyone can dress their congee to taste.

Make Chili Oil (Optional)

If you're making your own chili oil, gently warm some oil in a pan, making sure it doesn't smoke. Add fresh or dried crushed chilis and cook for a few minutes, taking care not to burn them. Once cooked, you can either strain out the chilis for a clear oil or leave them in for more texture.

Mushroom & Cabbage Brown Rice Congee

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