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Shiitake & brown rice congee with rayu, crispy meatless mince & pickled radish …


Shiitake & brown rice congee 🍲 with rayu, crispy meatless mince & pickled radish 🇮🇳

Congee is a type of savoury rice porridge which originated in ancient India 🌟adapted from the new @ottolenghi cookbook (my absolute favourite) 🙌🏼

🍄 shiitake & brown rice congee 🍄 serves 2
• 40ml sunflower oil • 4 spring onions • 10g ginger • 4 garlic cloves • 90g short-grain brown rice • 25g dried shiitake mushrooms • 100g radishes (pickled in 1tbsp rice wine vinegar and plenty of salt) • 150g mushrooms, finely sliced •

For the rayu: 1/2 tsp chilli flakes • 1tbsp white sesame seeds • 1tsp black sesame seeds • 1tsp grated tangerine zest • 1.5tbsp soy sauce •

– really finely dice 3 of the spring onions, the garlic and ginger then add to a sauté pan with the oil and 1/8tsp salt over a medium heat 🧂 fry for 10 minutes, stirring frequently and making sure it doesn’t brown
– strain the mix through a sieve, reserving the oil 👩🏻‍🍳 return half of the solids back into the pan and set the rest aside with the oil
– blitz the rice in a food processor till broken but not powdery, and do the same with the shiitake – add them both to the pan with the spring onion mix
– put the pan on a medium- high heat and add 800ml water with 1/2tsp salt
– bring to a simmer then lower the heat and cook for 30mins, stirring frequently (add more water if needs it, it should be like porridge)
– meanwhile, stir all the rayu ingredients together in a bowl with the reserved oil and spring onion mix
– serve the congee when it’s ready and top with the pickled radishes, final 2 spring onions (finely sliced), crispy mince (recipe in recent soup post) and serve 😍

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