In
AuthorJanella
Rating
Yields1 Serving
 1 cup organic brown rice
 2 cups filtered water or vegetable stock, plus 4 to 5 extra cups
 1 cup diced shiitake mushrooms
 1 tbsp grated fresh ginger
 1 tsp umeboshi vinegar, to serve (optional)
Gomashio (optional)
 ½ tsp coarse sea salt
 1 tbsp sesame seeds, toasted
1

Wash and drain the rice a couple of times, then cover with clean water and leave overnight to soak.

2

The next morning, drain the rice and place in a heavybased saucepan (a pressure cooker will cut down on cooking time) with the water or stock, mushrooms and ginger. Bring to the boil, reduce the heat to low and simmer for 2 hours. Stir occasionally to prevent sticking. The rice will break down and eventually become like a thick soup. You will probably need to add extra water or stock throughout the cooking process.

4

For the gomashio, place the salt in a heavy-based saucepan over medium heat. Stir for a minute, or until the smell changes (this is the chlorine burning off). Place the sesame seeds and salt in a mortar and pestle and gently grind, keeping about 70 per cent of the seeds whole.

5

Serve the congee with the gomashio and vinegar, if using.

Ingredients

 1 cup organic brown rice
 2 cups filtered water or vegetable stock, plus 4 to 5 extra cups
 1 cup diced shiitake mushrooms
 1 tbsp grated fresh ginger
 1 tsp umeboshi vinegar, to serve (optional)
Gomashio (optional)
 ½ tsp coarse sea salt
 1 tbsp sesame seeds, toasted

Directions

1

Wash and drain the rice a couple of times, then cover with clean water and leave overnight to soak.

2

The next morning, drain the rice and place in a heavybased saucepan (a pressure cooker will cut down on cooking time) with the water or stock, mushrooms and ginger. Bring to the boil, reduce the heat to low and simmer for 2 hours. Stir occasionally to prevent sticking. The rice will break down and eventually become like a thick soup. You will probably need to add extra water or stock throughout the cooking process.

4

For the gomashio, place the salt in a heavy-based saucepan over medium heat. Stir for a minute, or until the smell changes (this is the chlorine burning off). Place the sesame seeds and salt in a mortar and pestle and gently grind, keeping about 70 per cent of the seeds whole.

5

Serve the congee with the gomashio and vinegar, if using.

Congee with Shiitake and Gomashio (DF, GF, V, VG)
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