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Mushroom & Cabbage Brown Rice Congee

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.03

$1.03 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:88%

Spoonacular Score: 88%

 

Mushroom & Cabbage Brown Rice Congee is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 225 calories, 7g of protein, and 10g of fat. This recipe serves 4 and costs $1.03 per serving. A mixture of cabbage, sesame seeds, soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is tremendous. Duck and mushroom congee, Savory Indian Pancakes with Lentils, Brown Rice and Cabbage, and Carrot and Mushroom Brown Rice are very similar to this recipe.

Ingredients

Servings:
0.5 cup
0.5 cup brown rice
brown rice
4 cups
4 cups water
water
2 large cloves
2 large cloves garlic
garlic
2 Tbsps
2 Tbsps fresh ginger
fresh ginger
1 Tbsp
1 Tbsp grapeseed oil
grapeseed oil
0.5 pound
0.5 pound mushrooms
mushrooms
1 Tbsp
1 Tbsp soy sauce
soy sauce
0.5
0.5  cabbage
cabbage
1 Tbsp
1 Tbsp sesame oil
sesame oil
6
6  scallions
scallions
2 Tbsps
2 Tbsps sesame seeds
sesame seeds
some
some salt
salt
0.5 cup brown rice
0.5 cup
brown rice
4 cups water
4 cups
water
2 large cloves garlic
2 large cloves
garlic
2 Tbsps fresh ginger
2 Tbsps
fresh ginger
1 Tbsp grapeseed oil
1 Tbsp
grapeseed oil
0.5 pound mushrooms
0.5 pound
mushrooms
1 Tbsp soy sauce
1 Tbsp
soy sauce
0.5  cabbage
0.5
cabbage
1 Tbsp sesame oil
1 Tbsp
sesame oil
6  scallions
6
scallions
2 Tbsps sesame seeds
2 Tbsps
sesame seeds
some salt
some
salt

Equipment

bowl
bowl
frying pan
frying pan
pot
pot
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

In a large pot, combine the rice with four cups of water and a little salt. Bring the rice and water to a boil. Reduce to low heat, cover and gently simmer for a few hours. Stir the rice periodically to ensure that it does not stick to the bottom. Add more water if too much evaporates before the rice grains have dissolved enough to provide a good porridge consistency. Cook the rice three to four hours until you get a thick porridge consistency. As the porridge is finishing, prepare the remaining ingredients. In a large pan, saut the garlic and ginger for about ten seconds in canola or gape-seed oil over medium heat. Once the garlic and ginger have released their flavors into the oil, but before they burn, add the chopped mushrooms. Saut for about 5 minutes until the mushrooms release their water and it has practically evaporated from the pan. Add the tablespoon of soy sauce and cook a few more seconds until absorbed. Place the mushrooms in a covered bowl to keep warm. Without rinsing the pan, add the toasted sesame oil, cabbage and a pinch of salt to the same pan and saut for 1 to 2 minutes. Allow the cabbage to begin to wilt, but avoid over-cooking it. Serve by dividing the congee into bowls and topping it with the sauted cabbage and mushrooms, chopped green onions and toasted sesame seeds. Provide soy sauce, rice vinegar and chili oil on the side for dressing the congee. Note: You can quickly make your own chili oil by warming some oil in a pan without allowing it to smoke, and adding fresh or dried crushed chilis to cook for a few minutes without burning. Once cooked, you can either strain out the chilis, or leave them in.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.03
Ingredient
½ cups brown rice
2 large cloves garlic
2 tablespoons fresh ginger
1 tablespoon grapeseed oil
½ pounds mushrooms
1 tablespoon soy sauce
½ cabbage
1 tablespoon sesame oil
6 scallions
2 tablespoons sesame seeds
Price
$0.31
$0.13
$0.08
$0.09
$1.26
$0.12
$0.70
$0.34
$0.48
$0.62
$4.11

Tips

Health Tips

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
225k Calories
6g Protein
10g Total Fat
30g Carbs
83% Health Score
Limit These
Calories
225k
11%

Fat
10g
15%

  Saturated Fat
1g
8%

Carbohydrates
30g
10%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
339mg
15%

Get Enough Of These
Protein
6g
13%

Vitamin K
124µg
118%

Manganese
1mg
64%

Vitamin C
46mg
57%

Copper
0.5mg
25%

Fiber
5g
21%

Folate
79µg
20%

Vitamin B6
0.4mg
20%

Vitamin B3
3mg
19%

Magnesium
76mg
19%

Vitamin B2
0.32mg
19%

Phosphorus
182mg
18%

Vitamin B1
0.26mg
17%

Potassium
535mg
15%

Vitamin B5
1mg
15%

Iron
2mg
12%

Calcium
118mg
12%

Selenium
7µg
11%

Zinc
1mg
10%

Vitamin E
1mg
9%

Vitamin A
291IU
6%

covered percent of daily need

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