Congee With Mustard Greens
From pascale 16 years ago
- 75 minutes to make
- Serves 5
A friend recently made this rice congee. He substituted mustard greens for the bok choy and I think that's the way to go -- much more flavorful. You could also do a combination of the two.
Ingredients
- 1/2 cup long-grain white rice shopping list
- 1/4 cup glutinous rice shopping list
- 8 1/2 cups cold water shopping list
- 1/2-3/4 lb. mustard greens (or one large head of bok choy, leaves and stalks separated) shopping list
- 1 1/2 tsp. salt (or more) shopping list
- 2 tbs. soy sauce, low sodium shopping list
- 1 pinch white pepper shopping list
- 1 slice fresh ginger to taste shopping list
- 1 tsp. scallion oil (peanut oil infused with green onions) shopping list
How to make it
- Place both kinds of rice in a large pot. Wash rice under water 3 times, rubbing between hands then draining each time.
- Return rice to pot, add water, cover and bring to boil. Leave lid open a crack.
- Reduce heat to medium-low and cook for 1 to 1 1/2 hours stirring occasionally to prevent rice from sticking to bottom of pot. Cook until rice thickens almost to consistency of porridge.
- As rice is cooking, wash mustard greens (or bok choy). Cut into 1/4-by-4-inch slices.
- About 7 minutes before rice is completely cooked, add the salt, soy sauce, pepper, bok choy stalks (if using bok choy) and ginger.
- Mix together thoroughly and bring congee to boil, stirring constantly. Reduce heat, add the mustard greens (and/or bok choy leaves) and cook for 2 to 3 minutes longer.
- Turn off heat, then add scallion oil and stir well into mixture.
- Serve hot. 4 to 6 servings.
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