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Mushroom & Cabbage Brown Rice Congee

 
Mushroom & Cabbage Brown Rice Congee
Image ©
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 $1.05

$1.05 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:93%

Spoonacular Score: 93%

 

Mushroom & Cabbage Brown Rice Congee might be a good recipe to expand your side dish recipe box. This recipe serves 4. For $1.05 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 10g of fat, and a total of 226 calories. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe from Foodista has 1 fans. A mixture of brown rice, cabbage, scallions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is outstanding. If you like this recipe, you might also like recipes such as Duck and mushroom congee, Savory Indian Pancakes with Lentils, Brown Rice and Cabbage, and Savory Indian Pancakes with Lentils, Brown Rice and Cabbage.

Ingredients

Servings:
0.5 cup
0.5 cup brown rice
brown rice
4 cups
4 cups to 6 of water
to 6 of 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 shitake mushrooms
shitake mushrooms
0.5 pound
0.5 pound shitake mushrooms
shitake 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 to 6 of water
4 cups
to 6 of 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 shitake mushrooms
0.5 pound
shitake mushrooms
0.5 pound shitake mushrooms
0.5 pound
shitake 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: $1.36
Ingredient
½ cups brown rice
2 large cloves garlic
2 tablespoons fresh ginger
1 tablespoon grapeseed oil
½ pounds shitake mushrooms
½ pounds shitake mushrooms
1 tablespoon soy sauce
½ cabbage
1 tablespoon sesame oil
6 scallions
2 tablespoons sesame seeds
some salt
Price
$0.31
$0.13
$0.08
$0.09
$1.26
$1.26
$0.12
$0.70
$0.34
$0.48
$0.62
$0.08
$5.46

Nutritional Information

Quickview
238 Calories
8g Protein
10g Total Fat
32g Carbs
87% Health Score
Limit These
Calories
238k
12%

Fat
10g
16%

  Saturated Fat
1g
8%

Carbohydrates
32g
11%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
294mg
13%

Get Enough Of These
Protein
8g
17%

Vitamin K
124µg
118%

Manganese
1mg
65%

Vitamin C
47mg
58%

Copper
0.68mg
34%

Vitamin B2
0.55mg
32%

Vitamin B3
5mg
29%

Fiber
5g
23%

Vitamin B5
2mg
23%

Phosphorus
231mg
23%

Vitamin B6
0.46mg
23%

Folate
89µg
22%

Vitamin B1
0.31mg
20%

Potassium
715mg
20%

Magnesium
81mg
20%

Selenium
12µg
18%

Iron
2mg
14%

Calcium
120mg
12%

Zinc
1mg
12%

Vitamin E
1mg
9%

Vitamin A
291IU
6%

Vitamin D
0.23µg
2%

covered percent of daily need

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