Multigrain congee with shiitake, ginger and scallion
Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
| Jasmine | not in our table | 0 |
| Millet | not in our table | 0 |
| Sorghum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 dried shiitake mushrooms
- 60 mL (¼ cup) uncooked wheat berries, rinsed in cold water
- 85 mL (⅓ cup) uncooked Calrose, jasmine or other medium grain white rice, rinsed in cold water
- 30 mL (2 tbsp) uncooked black rice or other whole grain rice, rinsed in cold water
- 60 mL (¼ cup) uncooked millet or sorghum
- 1 ¾ L (7 cups) cold water, divided
- 6 pieces scallion, roots removed and thinly sliced
- 30 mL (2 tbsp) fresh ginger, peeled and thinly sliced
- 5 mL (1 tsp) sesame oil, toasted
- 15 mL (1 tbsp) lower sodium soy sauce
- Salt and white pepper to taste
Directions
Soak shiitake mushrooms in 250 mL (1 cup) cold water for 12 hours in the refrigerator. Remove any tough stems and cut pre-soaked mushrooms into ½ cm (¼ inch) slices. Reserve soaking liquid.
In a large pot, bring shiitakes, soaking liquid, wheat berries, white rice, black rice, millet, and cold water to a simmer over medium heat.
Cover congee and cook for 1 hour and 15 minutes, stirring every 15 minutes to prevent grains from sticking to the bottom of the pot as they become softer. The congee is ready to eat when grains have broken down and mixture is creamy.
Serve hot congee in bowls. Garnish each bowl with scallions, ginger, toasted sesame oil, and lower sodium soy sauce. Season with salt and white pepper to taste.