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Slow Cooker Brown Rice Congee · Entreés

Slow Cooker Brown Rice Congee
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“What is Congee?” We heard this over and over while waiting for the crockpot to do its thing. This version of congee (pronounced con-gee) is inspired by the traditional, comforting Chinese porridge. We’ve switched brown rice for white rice and enlisted our buddy, the slow cooker, instead of cooking on the stove. The result reminds us of a ginger and garlic-infused Italian risotto without all the stirring. Topped with any or all of your favorites, this is a flexitarian canvas for tofu, chicken or simply vegetables, equally as warming as it is nourishing; perfect comfort food whether you’re under the weather or in perfect health.
serves 4

Ingredients

1 cup brown rice

4 cups vegetable or chicken stock

1 cup water

3 tablespoons soy sauce or tamari

1/2 cup shiitake mushrooms

2 inches ginger, grated

1 teaspoon hot chili flakes, optional

3 garlic cloves, minced

1/4 teaspoons salt

2 tablespoons sesame oil

 

Top to taste:

Lime wedge

Sesame oil

Green onions, sliced

Almonds, toasted and chopped

Cilantro, chopped

Chicken, shredded

Baked tofu, cubed

Steamed bok choy

Sautéed broccoli or broccolini

Gomasio or toasted sesame seeds

Fermented vegetables

Crispy onions (the ones from Thanksgiving)
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Slow Cooker Brown Rice Congee
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

Add brown rice, stock, water, soy sauce, ginger, chili flakes, garlic and salt to slow cooker. Cook on high for 4 hours or low for 8 hours.
Once done cooking, stir (add a little more water if needed), Stir in sesame oil and ladle into bowls. Top with your favorites (ours were ginger carrots, cilantro, crispy onions and gomasio.)

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