Brown Rice Congee Recipes

BROWN RICE CONGEE

Brown Rice Congee image

For me, congee-a soupy rice porridge with variations all over Asia-is one of the top three most comforting foods ever, up there with chicken and dumplings and meat loaf. I'd always had it made with white rice, but it's also delicious with brown rice; just be sure to use short-grain brown rice. It will seem like you're using a ridiculously large amount of liquid, but trust me, be patient, and go with it. The soup is creamy, rich, savory, and about the best thing to eat when you're chilled or a little under the weather. Leftovers topped with a poached egg for breakfast? Be still my heart!

Provided by Ann Taylor Pittman

Time 3h13m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
3/4 cup chopped green onion bottoms (white and light green parts)
1 tablespoon minced peeled fresh ginger
4 cups unsalted chicken stock (such as Swanson)
4 cups water
1 cup uncooked short-grain brown rice
2 pounds bone-in chicken thighs, skinned
1 teaspoon kosher salt
1 tablespoon lower-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1/2 cup chopped green onion tops (dark green parts)

Steps:

Heat a Dutch oven over medium-high heat. Add canola oil; swirl to coat. Add green onion bottoms and ginger; sauté 2 minutes. Add stock and next 3 ingredients (through chicken); bring to a boil. Cover, reduce heat, and simmer 1 hour.
Remove chicken from pan; cool slightly. Remove meat from bones; discard bones. Shred meat; cover and set aside in refrigerator.
Continue simmering rice mixture, uncovered, an additional 1 hour 45 minutes, stirring occasionally, or until rice is broken down and mixture is very creamy. Stir in salt.
Spoon about 1 cup rice mixture into each of 6 bowls. Drizzle 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon Sriracha over each serving. Divide chicken evenly among servings; sprinkle evenly with green onion tops.

Nutrition Facts : Calories 298, Carbohydrate 29 g, Cholesterol 86 mg, Fat 9 g, Fiber 2 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 635 mg, Sugar 1 g

QUICK BROWN RICE CONGEE

Quick Brown Rice Congee image

Congee is a hot rice porridge eaten all over Asia, usually for breakfast. The meltingly tender rice makes a luscious base for a wide variety of toppings, so feel free to improvise and add to the suggestions below. For creamier results, double the liquid (you can use half vegetable broth, half water), and simmer the congee for 30 to 40 minutes. Already have some cooked brown rice in the fridge? Use 3 cups, and skip Step 1.

Categories Amazing Grains/">Amazing Grains

Time 30m

Number Of Ingredients 9

Ingredients

1 cup dried brown rice
1 14-oz. package extra-firm tofu, drained and cut into cubes
8 oz. sliced cremini mushrooms
3 cups mushroom or vegetable broth
1 tablespoons reduced-sodium soy sauce
3 slices fresh ginger root
2 cloves garlic, minced (2 tsp.)
2 scallions (green onions), thinly sliced
Sesame seeds, for garnish

Steps:

Cook brown rice according to package directions. Set aside.
Preheat the oven to 400˚F, and line 2 baking sheets with parchment paper or silicone baking mats. Spread tofu cubes on one baking sheet and mushroom slices on the other. Roast 10 minutes. Flip tofu cubes and mushroom slices, and roast 8 to 10 minutes more or until browned on the edges.
Meanwhile, bring the rice, broth, soy sauce, ginger, and garlic to a simmer in a large saucepan. Simmer, partially covered, 10 minutes, or until rice is soft and has absorbed some of the broth. Spoon the congee (rice) into bowls, and top with roasted tofu cubes, mushrooms, sliced green onions, and sesame seeds.

BROWN RICE BREAKFAST PORRIDGE

Brown Rice Breakfast Porridge image

Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.

Provided by CHERRY007

Categories 100+ Breakfast and Brunch Recipes Cereals

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1 egg
¼ teaspoon vanilla extract
1 tablespoon butter

Steps:

Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g

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