Mushroom & Cabbage Brown Rice Congee Recipe

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.

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.

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.