Congee with Harissa Maple Mushrooms
Congee, also known as rice porridge, has been my fixation meal this winter. The texture feels like the warm hug you wish that person who ghosted you would give. The versatility is unmatched, begging to be topped with the most savory, umami-rich garnishes or the sweetest of flavors.
Congee, or Jook, is a staple throughout East Asia and the diaspora. Eaten year round, it’s a beautiful reminder that the simplest of ingredients can create the base for nutritious, filling, and delicious meals for you and your loved ones.
My favorite aspect of this dish is how far 1 cup of rice will give you in this recipe. I love adding any extra grains I have lying around, like farro, for some fun texture storytelling with every bite.
Loubia Phyllo Pot Pie
Time: 1 to 2 hours
Serves: 8 to 10 servings
INGREDIENTS
Congee
1 cup jasmine rice, briefly rinsed
1/2 cup farro
3 star anise
4 cardamom pods
1/2 to 1 tsp kosher salt
Harissa Maple Marinade
2 tbsp harissa
2 tbsp maple syrup
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp olive oil
4oz maitake mushrooms, or protein of choice (shrimp, shredded chicken, etc)
DIRECTIONS
In a large pot, add the rice, farro, star anise, cardamom pods, salt, and 7 cups water. Bring to a boil over medium-high heat then reduce to a simmer and partially cover.
Cook for 45 minutes-1 hour, stirring every 10 to 15 mins. If you desire a thinner consistency, add about 1 more cup of water halfway through the cook time. If a thicker consistency is desired, continue cooking without the lid for the last 10 minutes.
To make the marinade: Whisk together the harissa, maple syrup, soy sauce, vinegar, and oil. Shred the maitake mushrooms with your hands. Cook the mushrooms in an ungreased skillet over medium heat to remove the moisture, for about 5 minutes. Add a drizzle of olive oil over the mushrooms and stir in the glaze. Cook until slightly caramelized.
Garnish congee w/ mushrooms, sauteed kale (bok choy works great too), sesame seeds, and your favorite chili oil
Dive in!
